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I have always been one who actually liked the congealed log of cranberry sauce straight from the can. I would take great care to cut my slice along the obvious indention from the can. However, my love for canned cranberry sauce ended several years ago when I decided to “get fancy” and make homemade cranberry sauce. The cranberries were on sale in the front of the grocery store so I couldn’t resist. I had always thought it was too much trouble, but it was no trouble at all and totally worth the minimal effort.
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, juice of 1/2 orange or splash of orange juice, add Cinnamon stick and cloves if you like. Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 10 minutes. Reduce the heat to low and stir in the reserved cranberries. Let cranberries simmer for another 5 minutes.
Add sugar and orange juice to medium sized saucepan. (Also add cinnamon stick and cloves if desired.)
Cook over low heat for 10 minutes, until the cranberries are soft. Stirring occasionally.
Increase heat to medium and cook about 10 minutes, until the cranberries burst.
Add the reserved cranberries to the saucepan.
Turn off the heat and let the cranberries simmer and cool on the stove.
Serve warm or cold.
Photo Credit: The Pink Peach
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