Canadian Thanksgiving has already come and gone, but I’m posting this great recipe for homemade cranberry sauce in time for American Thanksgiving, and of course it’s perfect for Christmas too. I always bought canned cranberry sauce for the holidays because I thought making my own sauce would be too much work. Then this year when I was grocery shopping for our Thanksgiving dinner, I picked up a bag of fresh cranberries. On the back of the bag was a recipe for cranberry sauce. It seemed to simple and easy to be true. So I gave it a try, adding my own little touches to it, and it really was as easy as it seemed. I can’t believe I haven’t been making it myself all along. Everyone at dinner seemed to be impressed with it, and had no idea what little effort it took on my part. I used the leftover sauce to make cranberry sauce muffins the next day, which were really yummy too. I could see them being a great breakfast on Boxing Day.
Cranberry Sauce
1 cup sugar
1 cup water
1 12 oz pkg fresh cranberries
1 tbsp orange zest
1/4 tsp cinnamon
In a medium saucepan, combine water and sugar. Bring to a boil, then add cranberries. Bring to a boil again, then reduce heat to a gentle boil for 10 minutes, stirring occasionally until mixture thickens. Stir in zest and cinnamon. Allow to cool, then cover and refrigerate until ready to serve.