Holiday Side Special: Cranberry Sauce

It's a really fun experience to make your own cranberry sauce instead of just taking it out of a can. With a basic recipe, the variations are endless. In this recipe, you can bump up the orange taste by adding the zest of an orange, if you like. Another variation you could do is by adding fresh grated ginger (from a two-inch knob) and ½ teaspoon cinnamon for a spicier sauce. For a sugar-free sauce, replace the sugar with an equal amount of Splenda®.


Ingredients

12oz. fresh cranberries
½ cup water
½ cup brown sugar
2-3 tablespoons orange juice or the juice from 1 Satsuma mandarin
Dash of salt
1 teaspoon fruit pectin

In a small saucepan, combine water, sugar, orange juice, and salt. Stir over medium heat until the sugar has dissolved. Add the cranberries and pectin, cover, and cook. The cranberries will pop when they are soft. Continue cooking and breaking up the cranberries with your spatula. This whole process takes about 10-12 minutes. Cool and store in the refrigerator.

Make the cranberry sauce at least a day before serving.