Homemade Cranberry Sauce

This is the easiest cranberry sauce to make EVER. Even better, it takes less than five ingredients to make. Now, I know that Thanksgiving is over, but cranberry sauce is something that just says "the holidays" and it can be eaten well into the Christmas season. It goes with ham, it goes with turkey or you can even slather it on a sandwich (you know, with cream cheese and a little turkey - yum!). Now that I think about it, it would even go great with pork. You know how everyone seems to serve applesauce with pork? You can spice it up with this cranberry sauce! Why not, right? Right!

To make this sauce, all you have to do is get a large pot and dump in the cranberries, maple syrup, a little fresh orange juice and orange zest. That's it. Seriously. That's it. Let it come to a boil and then let it do its thing for 15 minutes and you are good to go. Easy easy easy. I must admit though that when I first made this, the maple syrup scent was a little strong. With it smelling so maple syrupy (which I love maple, but in cranberry sauce?), I was a little worried that it would overpower - but when I tried it straight from the pot it was a little tangy, a little sweet, and a little citrus-y. Everything you want in a cranberry sauce. After a night in the fridge to let all the flavors meld, it was just just right. All the flavors seemed to be just perfect and my worry about the overpowering syrup was no longer there. Just don't use pancake syrup here. You know, none of that Aunt Jemima or Eggo stuff here. You want the real stuff here. I know it's a bit pricey, but please don't skimp on this park. You don't want pancake cranberries do you? Well, not that I think about it, that kind of sounds good. But not for this recipe. Just go for the real stuff, okay?

only a few ingredients

a close up on the cranberies!

everything in the pot

cooked and ready for it's chilling session

 

 
 Homemade Cranberry Sauce (The Pioneer Woman)

• 1 bag (12 Oz. Bag)  Fresh Cranberries
• 1 cup Cranberry Juice
• 1 cup Pure Maple Syrup (not Pancake Syrup!)
• 3 Tablespoons Orange Juice
• 1 Tablespoon Orange Zest

Wash bag of cranberries under cool water, then dump into a medium saucepan.

Pour in 1 cup of cranberry juice, 1 cup maple syrup, orange juice and zest.  Stir together and turn heat on high until it reaches a boil. Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10-15 minutes, or until the juice is thick. Turn off the heat. Let cool and then let flavors meld over night in the fridge. Serve and enjoy! (Serves about 4-6)

Cranberry sauce is not just for Thanksgiving anymore!