Wednesday, December 11, 2019

Easy Cranberry Sauce

This is a very special homemade cranberry sauce.

It only takes a few ingredients...is done in 15 minutes...has orange juice and zest in it, AND...
it uses brown sugar instead of white.  I LOVE that! 

You can use it on pancakes or add it to your muffins. 

 It's superb! 

Do hope you'll try it soon.  Sometimes I just crave cranberry sauce and this is the best ever! 

I reduced the sugar just a tad because I like the tartness of cranberry sauce...
and added a full teaspoon of vanilla...MMMM!

You can go to Sally's Baking Addiction for the original recipe and for 
lots more detailed info.  She's really great at everything she does! 


EASY CRANBERRY SAUCE 

1 - 12 ozs. bag fresh cranberries, rinsed
3/4 c. water
1/4 c. fresh squeezed orange juice 
(about 1/2 a large orange) 
2/3 c. light or dark brown sugar
2 tsp. orange zest
1 tsp. vanilla extract 

(One large orange should give you enough juice...you may even get to 
drink some down yourself before you're done with this recipe!) 

After washing the cranberries, set 1/2 c. aside. These will be added at the end to add some texture. 

In a medium saucepan, over medium heat, add remaining cranberries, water, orange juice and brown sugar. Stir once in a while as the mixture comes to a boil.  Once it does, reduce heat to medium low.  While stirring occasionally, continue to cook until the liquid has reduced and cranberries have burst and thickened, about 10 minutes more. 

Remove from heat; stir in remaining 1/2 c. cranberries, orange zest and vanilla.  Sauce will thicken as it cools. 

It's wonderful served warm or cold, or even room temperature.  Store leftovers in covered dish in the refrigerator for up to 5 days. 





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