Home made Cranberry Sauce Recipe | My Baking Habit

Tart, recent cranberries mix with sugar, orange juice and a splash of Grand Marnier to create an extremely scrumptious and unbelievably straightforward home made cranberry sauce.

Home made cranberry sauce is a kind of vacation recipes that I just about make only for me.

I really like the stuff and can fortunately eat it for days after Thanksgiving with buttered parker home rolls or toast, as a topping for Greek yogurt or ice cream, and whilst a sandwich unfold on leftover turkey sandwiches.

I feel folks will endlessly equate cranberry sauce with the jiggly stuff that slides out of an aluminum can, however they simply don’t know what they’re lacking in terms of home made cranberry sauce. 

My favourite cranberry sauce recipe

I’ve a confession to make: I’m a self-proclaimed turkey disliker.

Not a hater, only a disliker. Regardless of the way it’s cooked – fried, brined, roasted, smoked – it’s simply not my fave. I’m a aspect dish woman by and thru. 

I’d quite dig into the baked macaroni and cheese, corn casserole, recent inexperienced bean casserole, or brown and serve rolls.

However I’ll positively dabble with the fowl if it’s slathered in a little bit of my favourite home made cranberry sauce.

Now, I do know it’s ridiculously straightforward to pop open a can of store-bought cranberry sauce and jiggle it out onto a fairly, festive plate. However belief me, making your personal cranberry sauce is nearly as straightforward. I promise.

The opposite promise I could make is that it’ll be about 10x extra scrumptious than the canned stuff.

Since cranberries and orange go collectively like peas and carrots (don’t imagine me? Strive my Cranberry Orange Bread), I needed to deliver some orange flavors into my cranberry sauce recipe. Cue the orange juice and a few Grand Marnier.

The result’s tart, recent cranberries cooked with brown and white sugars, freshly squeezed orange juice, a contact of spice, and only a trace of Grand Marnier. The flavors mix collectively to create a vibrant spot in your Thanksgiving plate that each teases the palate and offers a bit freshness from all of the heavy, gravy-laden sides.

How you can make my home made cranberry sauce

I promised you straightforward. Right here’s the place I ship.

Components you’ll want

• ½ cup granulated sugar
• ½ cup gentle brown sugar
• ⅓ cup water
• ⅓ cup orange juice
• 12 ounces recent cranberries
• ¼ teaspoon pumpkin pie spice
• 1-2 tablespoons Grand Marnier (non-obligatory)

I like utilizing a mixture of brown and white sugars in my cranberry sauce for the additional layer of taste. In case you’re out of brown sugar, be happy to make use of a fast brown sugar substitute as a substitute. 

The quantity of sugar I’ve included offers what I really feel is the proper steadiness of sweetness and tart cranberry taste. In case you choose a extra tart sauce or a sweeter sauce, be happy to cut back or enhance the quantity of sugar accordingly.

I actually encourage you to squeeze your personal orange juice for this recipe, however I promise I gained’t inform when you use the bottled stuff.

Round right here, 12 ounces of recent cranberries is 1 bag of cranberries. In case you can’t discover recent cranberries, you possibly can completely use frozen! 

I like including only a little bit of pumpkin pie spice to my cranberries. In case you don’t have any pumpkin pie spice, be happy to swap it for floor cinnamon as a substitute.

The Grand Marnier is non-obligatory, however I really like the additional orange taste it offers to the sauce. If you wish to go away it out, strive including a little bit of orange zest as a substitute.

Making this recipe

Add the entire components besides the Grand Marnier to a medium sauce pot. Prepare dinner over medium warmth, stirring steadily.

The combination will begin to boil and the cranberries will begin to pop. It will take about 10 minutes.

When you get thus far, take the cranberry sauce off the warmth and stir within the Grand Marnier. 

Switch the sauce to a bowl or storage container and permit to chill. 

The sauce will appear a bit skinny if you first take away it from the warmth, but it surely’ll thicken because it cools. That’s as a result of cranberries comprise loads of pectin (the stuff that makes jams and jellies good and thick) that will get launched once they’re cooked.

In case you choose your cranberry sauce heat or at room temperature, whip this up a bit earlier than you sit all the way down to dinner. In case you prefer it chilly, make it a day or two earlier than and preserve it in an hermetic container within the fridge till Thanksgiving dinner.

What to do with leftover cranberry sauce

So you may have some leftover cranberry sauce in your fingers, huh?

To not fear, I’ve obtained loads of concepts for utilizing up a few of these leftover cranberries.

After all, I’m at all times a fan of slathering a number of the leftover sauce on a turkey sandwich with a bit little bit of mayo. Don’t knock it till you’ve tried it – it’s wonderful!

My Cranberry Fluff can be an effective way to make use of any leftover cranberry sauce. In case you’re over sweets simply after Thanksgiving, tuck some sauce away in your freezer to make mid-winter if you’re craving some tart cranberries in a candy, fluffy dessert.

You can even strive utilizing some rather than jam in these Leftover Cranberry Sauce Bars (much like my Apple Pie Bars).

And for some tremendous easy appetizers or snacks, you must strive Cranberry Cream Cheese Dip and Cranberry Brie Bites!

Often requested questions