Cranberry Sauce

When it comes to cranberry sauce I have always been team homemade versus canned. There is something about the way the canned cranberry sauce is so thick and jello like that gives me the biggest ick in the world. If you are in agreement with this, then you must try this homemade cranberry sauce recipe instead! It is simple, tart yet sweet, and very quick and easy to make!

Key Ingredients and Substitutions:

• Fresh cranberries – I prefer to use fresh cranberries in this recipe for the best texture. If you cannot find fresh, substitute with frozen.
• Sugar – you NEED sugar in this recipe to cut through the tartness of the cranberries. I use cane sugar here, but you can use any sugar of choice, from granulated, to coconut sugar, to maple syrup.
• Fresh orange juice – fresh squeezed orange juice from actual oranges is simply the best. If you are in a pinch, you can use store bought orange juice, but it will not be as good!
• Zest of one orange – really cannot substitute this one, if you can’t find an orange, just leave this out!

Making Ahead of Time:

Cranberry sauce is great when made ahead of time! It is customary to serve cranberry sauce chilled, therefore you can make up to three days in advance and store in the fridge. Top with the orange zest right before serving!