Whole Cranberry Sauce

 

Fresh cranberries are so pretty, pleasantly tart and sweet, and the sound they make when their skins break is the most intoxicating *pop* I’ve ever heard. Kids usually opt for cranberry jelly because it’s super sweet and has a really cool texture, but I fancy the real deal. Plus, it makes a great spread for leftover turkey sandwiches; turkey + dressing + Whole Cranberry Sauce + salt + pepper + fresh lettuce = dreamy leftovers.

 
 
Whole Cranberry Sauce
 
 

Elements

2-POUND BAG FRESH CRANBERRIES

2 CUPS PURIFIED WATER

2 CUPS CANE SUGAR

1/2 CUP FRESH ORANGE JUICE

Directions

  1. In a large dutch oven or pot over medium-high heat, add fresh cranberries, sugar and water.

  2. Bring to a rolling boil and reduce heat to medium.

  3. Let cranberries boil for about 20 minutes until tender; cranberries skins will break and make a popping sound.

  4. Stir occasionally and reduce heat to medium low once cranberries are tender.

  5. Add orange juice, stir and pour into a separate bowl to cool.

  6. Once cooled, refrigerate and serve cold.

    Tip: I like to make these the night before a holiday meal since I serve them cold - it’s a time saver!

 
 

x, Melissa

 
HolidayMelissa ChildressCranberry, Sauce, TartComment