Homemade Cranberry Sauce

Homemade Cranberry SauceI’ve been in the kitchen experimenting with fresh cranberries the past week. I never knew cranberries could be so much fun. I really enjoyed making this Homemade Cranberry Sauce yesterday.
A basic cranberry sauce is is made by cooking the cranberries in a simple syrup until their skins pop and then allowing the mixture to sit and thicken. I love hearing the little pops they make while cooking and their rich color so pretty and makes for awesome photo opportunities.Homemade Cranberry Sauce
I made some homemade granola bars (recipe coming soon) last week by drying the cranberries in the oven. I couldn’t stop eating them they tasted like tart fruit snacks, I’m lucky I had enough left to put into the granola bars! Guess I’ve discovered a new fruit I didn’t think I liked all that much.
For my homemade cranberry sauce I decided to spice it up by infusing fresh squeezed orange juice, vanilla, cinnamon, ginger and just a touch of cloves, nutmeg and cardamom. This cranberry sauce would be a great addition to your Thanksgiving table. Not only is it good for Thanksgiving, it would also be great to use instead of jelly on a peanut butter sandwich, a topping on ice cream or angel food cake, mixed in with some yogurt or spread over bread.Homemade Cranberry Sauce

Homemade Cranberry Sauce

12 Ounce Bag Fresh Cranberries
1 Cup Water
3/4 Cup Packed Light Brown Sugar
1 Orange, juice and zest
1/4 Teaspoon Cinnamon
1/4 Teaspoon Ginger
1/4 Teaspoon Pure Vanilla Extract
Pinch of:
Cloves
Nutmeg
Cardamom
-Rinse Cranberries well. Discard any squishy or shriveled pieces.
-In a medium saucepan over medium heat, bring water, brown sugar, juice and zest from orange to a boil.
-Boil until sugar has dissolved completely.
-Add in cranberries and simmer on medium-low until all of the cranberries skins have popped. (About 10-15 minutes)
-Stir in spices.
-Remove from heat and allow to cool completely.
-Store covered in the refrigerator.