Fresh Cranberry Sauce

With Thanksgiving just a few days away, I thought I'd share my recipe for fresh cranberry sauce. It's so easy and so good, you'll never go back to that jellied block of red stuff that looks like the can it slid out of. Seriously, put down the can opener and make it from scratch. You won't be sorry. 

Another great thing about this recipe is that it can be made ahead. An invaluable asset when you have a long list of dishes to prepare for the big day. If you're not cooking, this makes an excellent hostess gift. Let someone else bring the pie. This recipe is not just easy to prepare, but simple to store and transport. What's not to love? It's also great on leftover turkey sandwiches, added to a cheese board, dolloped on a corn muffin or paired with other proteins like chicken or pork. 

Have I persuaded you to ditch the can yet? If you can stir a pot, you can make cranberry sauce from scratch. Give it a try and let me know how it goes in the comment section below. Happy Thanksgiving!

Simple ingredients always make the best dishes.

You'll see and hear the berries "pop." Don't walk away. Keep stirring.

Mason jars and my trusty zester. Two things you'll always find in use in my kitchen.

Fresh Cranberry Sauce 

Makes about 2 1/4 cups 

Ingredients:

12 ounces fresh cranberries

1 cup sugar

1 cup apple cider

2 tbl Grand Marnier*

zest of 1 orange (or 2 clementines)

pinch of salt (I like pink)

Directions:

1. Combine the cranberries, sugar and apple cider in a saucepan on the stove over medium heat.

2. Stir and bring to a boil. Reduce the heat to low. Simmer, stirring occasionally until you hear the berries begin to pop. This should take about 10-15 minutes.

3. Once the berries begin to open you'll see the sauce start to come together. If you feel like it's not happening, be patient. In a moment or so, you'll see the pectin in the fruit magically transform the mixture into a sauce. Add the Grand Marnier and orange zest. Stir for a few more minutes to combine the flavors. Cover and cool. 

4. Cranberry sauce stored in an airtight container and kept in the refrigerator should last for up to 2 weeks. I like to use a Mason jar. They look smart, can be washed in your dishwasher and used over and over again. Enjoy!

*The addition of Grand Marnier is optional. But in my family, if there's an opportunity to add a little booze to a dish, we go for it. For me, it adds complexity and the besides, the alcohol burns off in the cooking. So why not?