As children, we never had cranberry sauce, and as we grew up, we occasionally had a jar of the Ocean Spray stuff sitting in our fridge. It was used to spread in sandwiches, made with sliced chicken and stuffing. Anyway, I decided to make some for Christmas dinner 2012. It was a nice change.
I did have to add a bit more sugar to the original recipe, because it was way too tart, even for me. The resulting sauce was pretty yummy. I love it when the cranberry sauce is chunky, and I prefer it when the cranberries are just at that point where they have just burst.
It’s perfect with turkey/chicken, and goes wonderfully in leftover turkey/chicken sandwiches!
SIMPLE CRANBERRY SAUCE
Adapted from Allrecipes: Cranberry Sauce I
- 350 g (12 oz) fresh cranberries
- 200 g (1 c) raw cane (turbinado) sugar, or more to taste
- 240 g (1 c) unsweetened orange juice
1. Heat the orange juice and sugar in a saucepan over medium heat until the sugar has dissolved.
2. Stir in the cranberries and cook until they start to pop, around 10 minutes.
3. Remove from the heat and transfer to a bowl. The sauce will thicken as it cools.