I am going to admit something. I strongly disliked cranberry sauce when I was a kid. I always pressured Mom into buying jellied cranberry “sauce” in a can to put on the Thanksgiving table. I can still vividly hear the “swoosh thump” sound it makes as it slides slowly out of the can and lands jiggly on the plate. I still love it and bought some for this year!
As I’ve grown older … not grown up, mind you … I’ve discovered a fondness for cranberries that I’ve never had. So, I decided to take and old family recipe (not too old, it was my grandma’s!), shake it up a bit so it’s more me. I LOVE this stuff on ham and turkey sandwiches, too! Here’s how to make an easy cranberry sauce … enjoy!
- 2 12oz bags fresh cranberries
- 2 cups cranberry juice
- 2 cups pure honey
- zest and juice of one orange
- 1 teaspoon ground ginger
- Combine all ingredients in a stock pot.
- Bring to a rolling boil.
- Reduce heat and simmer for about 10 minutes.
- Taste test by placing a small amount in a freezer safe dish, put in freezer for a minute. It will be cool enough to eat and you can see that it's gelling properly.
- Let cool then place in glass (I use Pyrex) dish and refrigerate overnight.
- Make at least a day ahead and refrigerate.
- Keep in mason jars or air tight container in the refrigerator and it will keep for 1-2 months (just like jam).