If you want a truly delicious homemade cranberry sauce to make everyone at the table happy, this is the one. Regular contributor Alex Province has adapted his mother’s recipe, softening the spice mixture to appeal to all tastes. It has just the right amount of sweet and tart. This is now Faith’s favorite cranberry sauce for turkey, chicken, duck, pork, or Cornish hen.
Ingredients
- 1 12-ounce bag cranberries fresh
- 1 cup sugar white or turbinado
- 1/2 cup water
- 1/2 cup orange juice from one orange
- orange zest from one orange
- 1 stick cinnamon
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 clove
- 1 ounce brandy optional
Servings:
Instructions
- In a saucepan over medium high heat, dissolve sugar in the water and orange juice and then add the orange zest, cinnamon stick, salt, clove, and cayenne.
- Once gently boiling, add cranberries and continue to cook for 10 minutes over medium heat stirring occasionally. The cranberries will “pop”!
- After the cranberries have broken down and the sauce has thickened, stir in the brandy and cook for a minute or until alcohol has cooked off, and then remove from heat. Allow sauce to cool and then remove the cinnamon stick and the clove.
- Reheat when ready to serve. (Can be made several days in advance.)
Very grateful that Faith and the Schmooze have our back with inspirational tips.
Thanks, Tony!