I was never really a fan of cranberry sauce when growing up. Besides just being a picky kid, I always pictured the gelatinous canned kind. That was hardly appealing! But, when I discovered homemade cranberry sauce, I was hooked.
Ever since then, I’ve demanded (okay, maybe I asked rather nicely) we have homemade cranberry sauce alongside the jelly kind, if not as the main event (well, the main event in terms of cranberry sauce).
This yummy cranberry sauce is a billion times better than the canned version (in my clearly unbiased opinion). And, with a bit of care in choosing your ingredients, it’s accidentally vegan, too!
Orange is a perfect flavour complement to the tangy cranberries. Together, they’re the perfect accent to a heavy Thanksgiving dinner! And, though I associate this with Thanksgiving and the holiday season at large, you could make this any time of year, really.
Try it and let us know what you think!
Homemade Cranberry Sauce
- 24 oz Whole Cranberries Fresh
- 16 oz Orange Marmalade
- 1 cup water
- 3/4 cup Sugar or Sugar Substitute
- 2 tsp Cinnamon
Add all ingredients to a saucepan and heat on high - stirring frequently for 15 minutes
Once cranberries start to pop, reduce heat and cook for another 15 minutes
Remove from heat, let cool and refrigerate until time to serve