Updated: Nov 17
Please do yourself and your guests a favor and do not serve cranberry sauce from a can. You deserve better than that! haha
FRESH INGREDIENTS ARE ALWAYS BEST!
Here is my easy, quick, and inexpensive (in my area of the world) recipe for cranberry sauce.
Joha's cranberry sauce recipe
2 large navel oranges
12 ounces fresh cranberries (3 1/4 cups)
1 cup sugar
1 dash of salt
1 Tbsp butter
Cut peeled oranges into pieces (about 1 inch), making sure you remove most of the pith. It doesn’t have to be perfect and it is ok if you leave some but to avoid bitterness it is good to remove as much as you can.
In a food processor, pulse one of the oranges with about a quarter of the cranberries, until chopped very finely.
In a medium pot, on low-medium heat, melt 1 spoon of butter and add half of the sugar, mix well.
Before the sugar caramelizes, add the rest of the ingredients (the food processor mix, the other orange, the rest of the cranberries, and the dash of salt).
Stir it, put a lid on, and let it simmer for about 10 minutes.
After the 10 minutes, you will notice the color of the sauce has changed and that some of the cranberries started popping. Open the lid and, using the spoon, press some of the cranberries against the walls of the pot to smash them.
If the flavor is too bitter, add another dash of salt and mix well.
Turn off the heat, and pour the sauce in a medium bowl. Let it cool down. Once cooled, cover and refrigerate. Serve chilled or at room temperature.
Happy thanksgiving everybody!