Here’s how to make Dobie’s Cranberry Sauce: Makes roughly 24 ounces of sauce — One bag of fresh (or frozen) cranberries — 2 quarts. Using just 4 simple ingredients, and ready in about 20 minutes, you’ll never want store-bought again! Both him and my grandmother raved at how awesome it was. Give it a stir, then place the pan over medium heat. So I had to smile at this description of canned cranberry sauce, ‘tell me that you’d be willing to ditch the gelatinous canned gloop {yes, gloop}, that masquerades as cranberry sauce, and make your own’ …. Well this looks absolutely amazing! Required fields are marked *. Looking for other holiday recipes? Cranberry festival!?! Homemade cranberry suace is non-negotiable at Thanksgiving, especially when it’s so easy to make! The first step in this cranberry sauce recipe is to whisk together all the ingredients, except the cranberries & cinnamon. —PW Food & Friends. After the sauce has cooled completely, you can add additional water to create the sauciness and thinness of your liking. This cranberry sauce recipe is made with only 5 ingredients in under 30 minutes, and it can be made ahead of time! This stunning topper would seriously brighten my day on a lot of meals. Thank you for this simple, fabulous recipe, Laura! will be making this more than just Thanksgiving!!! We’re kicking off our first special series here, and for the next week or so, we’ll try to give you all you need to host the perfect Thanksgiving dinner! I agree it’s a definite must-have! I usually whip it up a day or two before Thanksgiving and store it in an airtight container in the fridge! All rights reserved. What a lovely color is this sauce Laura! Pick through the cranberries and discard any that look shriveled or mushy. You may be able to find more information about this and similar content at, Ree's Favorite Turkey Brine Recipe Is So Delicious, Run Out of Butter? Yummy! I decided to make my own so I doubled my recipe used fresh cranberries and fresh tangerine juice from my tree. Oh that girl, she changed my life. I feel the amount listed is what was needed to balance out the tartness of the cranberries. Carefully spoon the cranberry sauce into a 3 cup mold. So Let it cool to room temperature in a pan, then transfer it to an airtight storage container and store it in the refrigerator until you are ready to enjoy it! When it comes to holiday recipes, the more you can make ahead of time, the better! Easy homemade cranberry sauce made with just 4 ingredients and in 20 minutes. Learn how your comment data is processed. Outstanding! Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Allow the cranberries to cook in the orange juice and sugar combination, lightly stirring occasionally, until the majority of the cranberries have “popped,” about 10 minutes. Also make sure that if you come across any cranberries with a stem, pick them off and discard. Adding a hint of orange is one of my favorites, and just a hint of cinnamon. Some of my personal favorites are clementines, on the left here, or even better, satsumas, on the right. Yummy, I love cranberry sauce! I think it actually tastes better when it’s made ahead of time, since the flavors have more time to combine! After 15 minutes, the cranberries should all be popped. The best Homemade Cranberry Sauce with Orange Juice you will ever make, and a must-have recipe for your holiday celebrations! Rinse the remaining cranberries well, then place them in a heavy bottomed saucepan with the sugar, orange zest, orange juice, and cinnamon stick. This cranberry sauce is a delicious idea. This is super similar to one I made a few years ago that was such a big hit!! Okay, I need to make cranberry sauce just for the looks! Now I dare say it is one of my favorite and most essential parts of the Thanksgiving feast. This ingredient shopping module is created and maintained by a third party, and imported onto this page. However we’ll chat about the ingredients in details: I have tried playing with the ratio of orange juice and water, decreasing the amount of sugar, etc. The texture of the popped cranberries, the subtle hints of cinnamon and orange, how the tanginess and sweetness hit you at the same time. This is just gorgeous! It can be made a couple days in advance before the big feast. You may be able to find more information about this and similar content on their web site. After 15 minutes, the sauce will look loose and liquidy, and have a deep purple grape color. After the sauce has cooled completely, you may add additional water if you desire a thinner texture. Hello I’m Laura! Thank you so much, it is just right in every ingredient! It is THAT good. Give the sorted cranberries a good rinse with cold water, and drain. LOL! . OOooOOo if only I didn’t have to compete with my hubby for this sauce… , Your email address will not be published. In a medium-sized saucepan, add 1 cup orange juice and 1 cup sugar. Never buy cranberry sauce in a can again! This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. I also like them plain, with ginger or lemon, and a family fav is a version of them I make with orange juice and brandy. Be holiday-ready with this easy homemade cranberry sauce. Remove from the heat and allow to cool for 5 minutes. I never thought I liked cranberry sauce – cause I only ever had the canned stuff – until I had homemade. This looks so delicious! I’m thinking whole grain post-Thanksgiving sandwiches (naturally! The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Beats canned any day and I can’t believe I’ve never done this before…never going back to the can!! But, as the cranberry sauce cools, you’ll see it clump and thicken up like crazy, as you can see here. Every family has one person who loves the cranberry sauce, right?! Every item on this page was chosen by The Pioneer Woman team. I make it every year. Easy classic cranberry sauce with orange and cinnamon flavors. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend! You’ll want to pick out any mushy, shriveled ones, like this. You can use fresh or frozen cranberries in this recipe, just ensure they’re rinsed well and any debris is removed (like stems).