Easy Homemade Cranberry Sauce

 

There is something so soothing and comforting about having a pot of cranberry sauce on the stove preparing for the holidays. Maybe it is the anticipation of gatherings with friends and family or the appreciation of making my food from scratch. It also fills the home with a beautiful smell that warms the soul. 

 

I have made this recipe for years during the holidays with my mother-in-law. It is so simple that I often will make a few batches and preserve it for the winter months. Fresh cranberry season is October in Ontario, right around Thanksgiving so a great time to make it to go with your turkey dinner. 

 

Yes I love serving this over Thanksgiving and Christmas dinner but it is also great in wraps, or turkey sandwiches. I love it with a roasted chicken dinner and squash. It is wonderful on some crostini with goat cheese and a dollop right on top, and a wonderful accompaniment to any cheese and charcuterie board. 

Enjoy with love,

Julie

 

Ingredients:

5-8 cups of cranberries

1 cup of water

2 cups of sugar*

1 orange (zest and juice)

1 lemon (zest and juice)

1 tsp cloves

½ tsp nutmeg

½ tsp cinnamon

1 cinnamon stick

 

Steps:

Place cranberries, water and all other ingredients in a pot.

Let simmer on low until most of the cranberries pop. 

Stir occasionally. 

Feel free to add more spice to taste. 

Remove cinnamon stick when done. 

 

Storage:

Store in the fridge for 3-5 days. 

Follow the canning guidelines to store for winter. 

I always want to save some for Christmas when I make this and over the winter so I usually boil my jars in a pot for 15 minutes. 

 

*I like my cranberry sauce tarte so I add less sugar. Usually 1 ½ cups. 

 

So easy and delicious!