Cranberries. Homemade vs. Canned? What is your preference? Here is our FAVOURITE recipe if you are up for making your own.
Citrus Cranberry Sauce
Because homemade is always best!
Ingredients:
1 small orange, seedless & unpeeled
1/4 cup fresh squeezed orange juice
2 tsp orange zest
2 tbsp lemon juice
1 cup white sugar
3 cups fresh or frozen cranberries (1 bag)
2 tbsp orange liqueur (grand marnier or triple sec)
Instructions:
In a food processor finely chop orange, and set aside.
In a large saucepan combine orange juice, citrus zest and sugar. Bring to a boil over high heat, stirring frequently until sugar dissolves.
Stir in cranberries and chopped orange, continue to cook stirring frequently until the berries start to burst. Remove from the heat, stir in the orange liqueur, let cool. The sauce will thicken as it cools.
Store in mason jars in the fridge for 3 weeks, or keep in the freezer for up to 6 months.
Chef's Tip: For a non-alcoholic version, add more orange juice and remove liqueur. Tie a bow around the jar and give as a hostess gift all season long!
