We’ve brought you a couple of Thanksgiving-related posts this month, from the pumpkin fudge and Gluten Free Pumpkin Bread to 6 Easy Steps For Making Roasted Acorn Squash. We even brought you a great make-ahead orange cardamom cookie (there’s time to pull this dough together now so you can slice and bake the cookies the day before Thanksgiving!). Today, we’re going to continue our path to our gluten-free Thanksgiving with this recipe for homemade cranberry sauce.
I confess that as a kid, I absolutely LOVED jellied cranberry sauce. You know the stuff – it’s the one you slide out of the can and it wiggles. Not to mention, it’s usually got all of the lines from the can on it. No matter what other cranberry sauce my parents had for the holiday, Dad always bought at least one can of the jelly stuff. I didn’t want berries in mine – no way. Don’t mess with the jelly! Looking back now, if I only knew!
I remember the first year that I decided to make my own cranberry sauce. I was sure it was going to mean HOURS of work. It couldn’t be that easy, could it? Well, yes, it can! I was ASTOUNDED by how easy it was! We never bought the canned stuff again. Over the years, my cranberry sauce has evolved a bit to reach what Chris and I feel is a real winning recipe. It’s quick, easy and packed with flavor. You’ll never believe my secret ingredient: NUTMEG! It adds a subtle warmth to the recipe that is just unmistakable, and it makes this cranberry sauce irresistible.
The best part about making it yourself is that you can control how much sugar you put in it. If you like it on the tart side, you can just ease up on the sugar. We like ours a bit tart, so if you prefer a really sweet cranberry sauce just add about a quarter cup more sugar if you use our recipe.
- 1 bag (12 oz) fresh cranberries
- ½ cup water
- ½ cup orange juice
- ½ teaspoon orange zest
- ¾ cup sugar
- ⅛ teaspoon ground nutmeg
- Spread the cranberries out on a baking sheet and pick through them to remove any that are damaged.
- Put the cranberries into a medium sauce pan.
- Add the sugar, water, juice, zest and nutmeg.
- Stir to combine everything together.
- Turn the heat on medium and let it come to a simmer. You’ll hear the cranberries start to pop as they cook.
- Let it simmer for 15 minutes, or until it starts to thicken. There’s no need to add a thickener of any kind. The natural pectin in the cranberries will do all of the work for you.
- Move the cranberry sauce to a storage container and keep it in the fridge for up to 3 days.