This quick and easy Homemade Cranberry Sauce recipe uses fresh, whole cranberries. Make a day in advance so it can be served chilled. It has a nice tangy, bitter flavor with a touch of sweetness. I adapted this homemade cranberry sauce recipe from one I found in Julia Child’s The Way to Cook. This cookbook has lots of good recipes for traditional Thanksgiving foods.
I am storing the homemade cranberry sauce in a mason jar so I can bring it to my cousin’s house for Thanksgiving dinner.
- 1 pound fresh cranberries
- 1 orange
- ½ lemon
- 1 tsp fresh ginger root, grated
- 2 tablespoons concentrated frozen orange juice
- 1 cup sugar
- Place cranberries in a colander, rinse them and discard any withered berries.
- Peel the skin from the lemon and orange, and cut into pieces.
- Grate ginger. Set aside.
- Place orange and lemon peel in a food processor with ¼ cup of the sugar, and pulverize.
- Add cranberries to a medium saucepan with the juice from the orange and ½ lemon, the orange juice concentrate, the remaining sugar, ½ cup water and the ginger. Turn heat to medium high, and stir.
- Add the zest from the food processor.
- Bring to a boil, so that it bubbles up around the sides, stirring.
- Continue to cook for 2 minutes more, as the cranberries burst. Remove from heat and let cool.
- Adjust the sugar if necessary, but remember this is a relish and should be somewhat tart to go with meat. Place in the refrigerator, and let cool.
If you like this recipe, you might also like other Thanksgiving recipes like Pumpkin Pie.