I am just going to come right out with it: that cranberry sauce in a can is…well…it’s kinda yucky. Homemade is infinitely better. It’s incredibly vibrant and flavorful, sweet and tangy and has more texture than the canned, which is somewhat gelatinous. Just a little bit on your fork with some turkey and stuffing is quite the taste sensation. And you can make it a day or two ahead!
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Simple, simple, simple: fresh cranberries, light brown sugar, orange juice and zest. If you want to make it a bit fancier you can add apples and a hint of freshly ground nutmeg. Cranberry sauce is one of those holiday recipes you will be really glad you took the five minutes to make from scratch! Fresh is always best in my humble opinion.
How To Zest Citrus:
To zest citrus I use a microplane (amazon affiliate link). Simply scrape the skin of an orange, lemon, lime or grapefruit until the white underneath begins to show, then move to another area. You don’t want to go too deep because the white is bitter, but the outer surface is full of heavenly smelling essential oils that add fabulous orange flavor to your sauce!
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