Homemade Cranberry Sauce

12 Oct

Happy Thanksgiving everyone! Or at least to my fellow Canadians. Yes, we do it a month earlier than our friends in the US.  Maybe it’s because we just can’t wait to get into the cranberry sauce. Our family recipe contains just two ingredients: sugar and cranberries, (and it is very good) but for a change I thought I’d add some orange zest and cinnamon with very pleasing results.

CranberrySauce Mise © 2013 Helena McMurdo

684 g cranberries (about the equivalent of 3,  4 oz bags)

345 grams (1.5 cups) sugar

Zest of 2 oranges and the juice of 1

2 small cinnamon sticks
Wash the cranberries thoroughly and then put them in a large pan along with the other ingredients. Heat on high until the mixture begins to foam and the cranberries have popped open.  That’s it. You are done. In our family we often make this on the day of the meal, (yep we are that organized!) so we just refrigerate it until we need it. Inevitably someone forgets to take it out of the fridge and actually put it on the table….but that’s another story. If you want to can some, to keep for later, keep the mixture warm and pour into scalded jars, then process in a boiling water bath for about 15 minutes if you are at sea level, (20 mins for other climes). This recipe makes two 500ml jars. One for this weekend and one to give away or to save for Christmas.
Happy Thanksgiving!
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