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Cranberry Sauce

I don’t know about y’all, but to me dressing (or stuffing) just isn’t the same without a little cranberry sauce to go with it. I made ours today, and thought I’d share the recipe.

1 (12 oz) bag of fresh cranberries
1 c of water
3/4 c of granulated sugar
pinch of salt
orange peel
1/8 tsp ground cinnamon
2-3 full turns of a pepper mill

1) Bring the water, sugar, and salt to a boil in a medium saucepan.

Washing off the cranberries.

2) Make sure to rinse the cranberries thoroughly before putting them in. Once the water has come to a boil, add the cranberries to the pot and allow the mixture to return to a boil.

Just after adding the orange peel.

3) Using a vegetable peeler, take off one long strip of the orange skin (make sure not to get the bitter white part of the orange). Add the orange peel and the ground cinnamon to the pot. Reduce the heat and allow the mixture to simmer for about 10-15 minutes, stirring occassionally. Right before it’s done add the ground pepper.

Just before going into the refrigerator.

4) Remove the orange peel and store the cranberry sauce in the refrigerator until you’re ready to serve it.

Enjoy! Now, it’s back to cooking for me. I’ve got to get started making the cornbread for the dressing or there won’t be anything to have with the cranberry sauce.

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