Thanksgiving is just around the corner, and I do love Fresh Whole Cranberry Sauce with the bird. I’ve included a variation for cranberry almond and cranberry orange sauce, hope something will be just right for your Thanksgiving celebration.
Cranberries have always been near and dear to my heart. Many wonderful childhood memories, meandering the cranberry bogs by rail aboard the caboose at Edaville Railroad in Carver, Massachusetts. http://www.edaville.com
Forget the bogs. Not the blogs. Let’s talk turkey…er…cranberry sauce.
Making Fresh Whole Cranberry Sauce isn’t rocket science. It takes just fifteen minutes and the recipe couldn’t be simpler. There’s something arresting about the brilliant hue of the berries as they cook. The natural pectin in the cranberries gels the sauce as it cools.
Cranberry sauce is a sweet tart combination that’s great with your turkey dinner and on turkey sandwiches the next day.
Choose firm cranberries for your Fresh Whole Cranberry Sauce.
Make the basic Fresh Whole Cranberry Sauce.
Orange Cranberry Sauce
Or add almond extract to the basic recipe, making a whole berry cranberry almond sauce.
Make Fresh Whole Cranberry Sauce a day or two ahead to save time on the big day!
Fresh Whole Cranberry Sauce
- 1 cup water
- 2/3 cup sugar
- 12 ounce package fresh cranberries
- Optional: 2 tablespoons orange zest
- Optional: 1/2 teaspoon almond extract
- Sort and rinse cranberries, discarding bruised or soft ones.
- Remove all stems.
- Boil sugar and water in a saucepan.
- Add cranberries, cook at a low boil for 8-10 minutes.
- Pour into serving bowl, cover and cool.
- For orange cranberry sauce, mix in 2 tablespoons of orange zest.
- For almond cranberry sauce, mix in 1/2 teaspoon almond extract.