How to Make A Simple Cranberry Sauce
Ok, I have a confession to make.
By technical definition today’s recipe is really technically more along the lines of cranberry relish (sauce is when the mixture is cooked down until the cranberries burst versus relish where the cranberries are raw, although the lines, especially these days are pretty blurred and the terms are used a lot more interchangeably now). But that’s if we’re being technical. Which I never really am, despite the fact that I just said “technical” one too many times in this paragraph.
Another confession. The reason why I consider this cranberry sauce is, because, well it’s the only one I’ve ever really known. Growing up, the canned versions or cooked versions never made an appearance on our Thanksgiving table. Don’t get me wrong, I don’t hate them. But to me, this is the one sauce that counts.
A few years back, when I still lived in NYC, I attended a cranberry event with Ocean Spray. Besides it being one of the coolest things I’ve ever done (I got to sit in a cranberry bog, in the middle of Rockefeller Center, eating a Thanksgiving dinner next to Curtis Stone…such a “pinch me” moment!), I also learned so, so much about cranberries. Things like how they’re grown, how they’re harvested, they’re peak season, ways to use them and so much more. As you might have guessed, this time of year, in the fall and winter, just so happens to be their peak season. This is exactly why you see cranberries featured in so many recipes around now, everything from daily dishes to holiday specialties, from breakfasts to salads to main dishes and desserts, and, of course, the topic of today’s post, cranberry sauce. They’re truly on of the defining flavors of the fall and winter season.
Another thing I happened to learn at the cranberry event were some of the benefits of cranberries and why including them in your diet is such a good thing. They’re loaded with vitamin c, which is great for boosting your immune system (And who doesn’t need an extra boost in that department this time of year?!). They’re also rich in other vitamins and minerals and high in antioxidants and have been shown to help with everything from lowering blood pressure, improving urinary tract and cardiovascular health, preventing certain cancers, improving eyesight, helping with weight loss, protecting against liver disease, fighting inflammation and so much more. It’s almost like there isn’t anything these little sweet and tart delicious, beautiful red berries can’t do.
Including making a simple, three-ingredient homemade cranberry sauce. This recipe literally takes .00002 seconds to make and any home cook can whip it up without a problem. And it’s something the whole family (or a group of friends) will enjoy at any holiday meal this season.
While this cranberry sauce recipe is nothing fancy, special, groundbreaking or new, it is just simple, delicious, straight to the point, exactly what a cranberry sauce should be and, to me, a Thanksgiving meal isn’t complete without it.
How To Make A Simple Cranberry Sauce
cranberry sauce
yields about 2 cups
INGREDIENTS
12 ounces cranberries, fresh or frozen (I prefer them to be fresh, but frozen do work well, just let the sauce come to room temperature after making it if you do use frozen)
1/2 a large navel orange (I like to use organic + make sure it’s well rinsed as it doesn’t get cooked down)
1/4-1/2 cup granulated sugar (depending on taste preferences)
INSTRUCTIONS
To a food processor, add the cranberries, orange and sugar (I like to start with 1/4 cup then taste test and gradually add more, as needed).
Pulse until the cranberries and orange are minced into small pieces and everything is well combined, stopping to scrape down the sides of the food processor as necessary.
Transfer to a serving dish and enjoy immediately, or transfer to an airtight storage container and store in the refrigerator until ready to use.
NOTES
The sauce will thicken together as it sets, but if it seems too watery, you can add more cranberries. If the sauce seems too thick, you can add a splash of orange juice to the food processor then pulse to blend.
What Do You Eat With Cranberry Sauce
TURKEY
I mean, but of course, right?! Pair it alongside roast turkey, breaded turkey cutlets, really any turkey dish, it goes well with
ROAST CHICKEN
I love having it alongside roast chicken and sweet potatoes or squash in the fall or winter months.
ROAST SWEET POTATOES
Top roasted sweet potatoes with cranberry sauce and, if you’d like, a dollop of plain yogurt, or a drizzle of tahini.
TURKEY SANDWICH
Is there anything better than a leftover turkey sandwich with all the cranberry sauce? I think not!
CRANBERRY AIOLI
I love mixing cranberry sauce into mayonnaise for a quick and festive aioli dipping sauce, like I did for this latkes recipe (goes great with things like roasted potatoes, squash, roasted veggies, crispy brussels sprouts, etc.)
SWIRL INTO YOGURT
And for an extra delicious treat, top with a little granola and some fresh orange zest. So great for breakfast, a snack or a lighter dessert.
A NUTRIENT PACKED SMOOTHIE
This recipe is a delicious, vitamin c packed winter treat!
WITH APPLE PIE
The flavors pair perfectly with the apple and spices
WITH CHICKEN OR TURKEY POT PIE
Such a great accompaniment alongside this delicious and cozy meal
MIXED INTO A SALAD DRESSING
Love whisking in a spoonful of cranberry sauce to a pre-made dressing, or using it as a base to build a dressing that is festive and seasonal.
ON PAVLOVA ALONG WITH WHIPPED CREAM
Light, easy and delicious seasonal dessert; trying adding some grand marnier and orange zest to the whipped cream to make it even yummier!
A CREPE CAKE
This is one of my favorite winter desserts! So festive, delicious and pretty, especially with the cranberries!
AS AN ICE-CREAM TOPPING
A great seasonal topper for vanilla ice-cream; have it as is or feel free to add other things such as nuts, vanilla cookie pieces or some of the grand marnier whipped cream I mentioned up above; you could also cook the sauce down, with a splash of orange juice added in, over medium heat, stirring until the sauce reaches desired thickness. Allow to cool before drizzling on top of the ice-cream.
SEASONAL OATMEAL
Mix a spoonful straight into a bowl of hot oatmeal OR cook your oats with a cinnamon stick, orange peel, water and sugar (just a touch) over high heat until it starts to boil. Then turn the heat to medium, add some cranberry sauce, along with some fresh or frozen cranberries (if you want, but not necessary), and continue cooking, stirring occasionally, until done, or, if you added additional cranberries, until the cranberries burst. Remove the cinnamon stick and serve. The oatmeal will thicken as it cools, so feel free to mix in a splash of milk, heavy cream or juice as needed.
MIXED INTO, OR ALONGSIDE, AN APPLE CRUMBLE OR CRISP
An easy way to add a twist and some extra flavor to a classic dessert; try it with this recipe
