Homemade Cranberry Sauce

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.

Ingredients

1 pound fresh cranberries
1 orange
½ lemon
1 tsp fresh ginger root, grated
2 tablespoons concentrated frozen orange juice
1 cup sugar

Directions

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.