I really don’t want to use the phrase cranberry sauce because so many people are prejudiced against the stuff from a can. GUYS ITS SO EASY TO MAKE YOUR OWN STOP TORTURING YOURSELF! Homemade cranberry sauce is sooooooooo good and it is incredibly easy to make. Try it and your opinion of cranberry sauce will be changed forever.
Check it out, you just juice your gorgeous oranges (why is citrus so fun to photograph!?!) and mix your juice, honey, cinnamon, and orange zest into the pan and boil it for around 5 minutes.
Add in your cranberries and let them cook over medium heat until the berries start to burst. I like to use the spoon to smash them up a bit because it makes for finer chunks and that’s just who I am as a person.
Put it in your serving dish and refrigerate until you are ready to serve! (give it at least a couple hours, preferably overnight)
I adapted this recipe from the Prairie Homestead. Her recipe is great, but I like to add cinnamon for a little extra festive flair. I really think it makes the sauce. If you try this and it is too tangy for you, add a little extra honey next time-the sweet will balance the tart.
I hope that you are willing to give this homemade version of cranberry sauce a try and that you haven’t given up all hope for cranberry sauce based on what comes out of the can. YOU can make it and you will enjoy it.
Cinnamon Cranberry Sauce
- Juice from 2 large oranges (about 3/4 cup)
- 1/2 cup honey (Angel Apiaries Honey works great if you’re local 😉 )
- 1 bag (12 ounces) whole cranberries
- 2 tsp cinnamon
- Orange zest from one orange.
- Combine the orange juice, honey, cinnamon, and orange zest in a saucepan and bring it to a light boil for about 5 minutes.
- Add your cranberries and let it cook until the berries start to pop open. I like to smoosh the cranberries a little to make the texture a little smoother.
- Ladle the sauce into your serving container and refrigerate at least 4 hours or until you are ready to serve it.