Don’t have a Cranberry Sauce recipe you are happy with? Try this one…
This is the best homemade cranberry sauce I have ever had! Thanks to the Pioneer Woman of course.
I have been looking at Cranberry Sauce recipes for the past week deciding which one I wanted to base mine off of. Most of them were not to my liking, mainly because of how many cups of sugar they add! 2 cups! That is just way too much. This recipe was sweetened by pure maple syrup but I did not have 1 cup of pure maple syrup so I substituted agave nectar and it was still great.
You can make this homemade cranberry sauce in advance and then refrigerate it until you are ready to serve. I cannot wait to eat this on my Turkey!!! Then with leftovers on a turkey sandwich!
HomeMade Cranberry Sauce:
1. Rinse a 12 oz bag of cranberries in cold water. Pour into a medium size saucepan.
2. Add 1 cup of cranberry juice, 1 cup of pure maple syrup (or 1/2 cup of agave nectar), half the juice of an orange (about 3 tablespoons), and the zest of the orange.
3. Stir together and bring to a rapid boil on high heat. Once boiling lower heat to low and simmer for 10 minutes until juice has thickened. Turn off the heat and transfer to a mason jar to store until Thanksgiving.
Note: Pioneer Women says that it is possible your cranberry sauce will have a white foam after you cook it and store it. Mine did not, if this happens skim it off with a spoon if you care about appearance. Or you can leave it.
Enjoy this Homemade Cranberry Sauce on Thanksgiving you and your guests will love it!