Thanksgiving week continues! I think one of the most underrated parts of the Thanksgiving meal is the cranberry sauce. It’s definitely not the star, but it’s the part that ties everything together. It goes well with everything and it adds a bit of sweet to all the savory (I love that!). It isn’t overly sweet like the store bought variety, and it has a nice tart and tangy flavor.
This recipe is almost as easy as opening a can of that cranberry jelly you buy in the store. The ingredients in Ocean Spray’s cranberry jelly are: cranberries, high fructose corn syrup, corn syrup and water. According to Google corn syrup is “made from cornstarch, consisting of dextrose, maltose, and dextrins.”
I’m no expert, but I did a little research because this area interests me. I found this interesting article about high fructose corn syrup and how it is chemically modified and therefore different than pure cane sugar. It’s an intriguing and eye opening read if you have the time.
You’ll be glad you took the extra 5-10 minutes to make this fresh and yummy sauce!
Thanksgiving Cranberry Sauce
- 12 oz. bag of fresh cranberries
- zest of 1 orange
- 3/4 cup orange juice, freshly squeezed (about 3 oranges)
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- Add all ingredients to a medium sauce pot. Cook on medium-high for about 10-15 minutes or until most of the liquid is reduced. Note: the cranberries will pop open while cooking, don’t be alarmed.
- Remove from heat and cool. Store in the fridge in an airtight container for up to a week.
Makes about 2 cups (plenty for a Thanksgiving meal for 8 people).
Recipe adapted from Savory Sweet Life