This brings out this wonderful zesty bright flavor to it that you just can’t get from a can! Cover and cook over medium heat until mixture boils and cranberries start to pop. Replace water with 1/2 cup red wine + 1/8 teaspoon ground cinnamon. Combine the cranberry sauce, orange zest and juice, cinnamon, and nutmeg. Remove from heat, and transfer to a bowl. This is a must-have classic side dish for Thanksgiving dinner. When cranberries are on sale and in season, we like to pick some up for later. I personally like to just keep the recipe with the 3 main ingredients to preserve the flavor of the cranberries. You’re not going to believe just how easy it is and how little time it takes! bag (12-ounce) cranberries 1 c. cranberry juice (or orange, apple or any other juice combination) 1 c. Measure out 1 ⁄ 8 teaspoon (0.62 ml) cinnamon and 1 ⁄ 8 teaspoon (0.62 ml) nutmeg and add to the pan. Open a 14 fl oz (410 mL) can of cranberry sauce (jellied or whole-berry, depending on your preference) from the … Rinse cranberries in cold water. Replace water with orange juice and add 1/2 teaspoon ground ginger in with sugar. Once cranberries start to pop, add in 1 to 2 sliced jalapenos and let cook two minutes before proceeding with blending the sauce. In a large sauce pan, combine cranberries, sugar, water and orange juice. Taste to adjust the cranberry sauce before serving. If you like this recipe, you may be interested in these other delicious holiday recipes: Watch the video below where Rachel will walk you through every step of this recipe. Welcome to my blog! Learn how to make homemade cranberry sauce with just 3 ingredients! Directions. Cranberry sauce will thicken as it cools. It is cooling and reduces inflammation. Bring it to a boil and then lower the heat to a simmer. Adding diced apples and a can of mandarin oranges (with half of the juice from the can) to cranberries as they cook down was her go-to. And when I say effort, I really mean you just have to stir a pot a couple of times and you’re all set! There's sure to be one you love! Mix combine. Refrigerate until ready to serve. Yes! If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Stir in vanilla and orange zest. Astringent taste tightens and tones tissues. For even more flavor, replace water with orange juice. Reheat on the stove when ready to serve. I love this stuff, but I grind in oranges and apples also. Have you ever had a homemade cranberry sauce? Thaw overnight in the fridge before reheating on the stove. Leave a few berries whole or puree the entire sauce…but either way, homemade is best! Do you know if this freezes well for the leftovers? Combine the orange juice, orange peel, cinnamon and sugar in a sauce pan. In a medium saucepan combine cranberries, water, and sugar. We cook ours with some orange juice and orange zest. Cran-Orange Cranberry Sauce. Usually two oranges and two apples with every 12oz bag of cranberries. Cranberry sauce can be frozen for up to three months. Let the cranberry sauce cool for 20-30 minutes before serving. Stir occasionally. However, astringency is also drying, and will aggravate people with persistent dryness. Replace water with orange juice. Again cover with a lid and cook for another 4-5 minutes or till the cranberries swell and get soft in texture. Replace half of the sugar with brown sugar. There’s sure to be one you love! I hope you enjoy all the recipes I share with you, including this delicious Cranberry Sauce recipe. Learn how to make basic homemade cranberry sauce with just 3 ingredients as well as 8 different flavor variations. Swap orange juice with water if you don't have any. While it may be easy to grab a can off the shelves this season in a hurry, I promise you that making your own is totally worth the effort!