Cranberry Sauce Recipe

Real Restaurant Sauce Recipe


Serving turkey? Got to have some Cranberry Sauce! Really, what turkey dinner would be complete without delicious cranberries?

Sure, Ocean Spray seems to be a regular guest at the holiday dinner table, but making your own is easy and too tasty not to do so.

It's not quite as easy as opening the can, but it is close. I also think it is fun to make this side dish.


The restaurant guests are always amazed that I go to the trouble to do this but they really appreciate it. It is one of those small things that helps make a meal memorial.

This has been a favorite restaurant recipe for years so good I decided to share it!

So let's get started!

I usually try to buy fresh organic cranberries, but you can use frozen ones also. You can also use this recipe to make larger quantities and can the sauce for use year round.



Cranberry Sauce Recipe

Favorite Restaurant Sauce Recipe


Preparation time: 15 minutes. Serves 12

 

Ingredients:

  • 2 cups of water
  • 2 cups of sugar
  • 4 cups fresh organic cranberries (or frozen) -1 pound
  • 2 teaspoons fresh grated orange zest
  • 1/2 teaspoon fresh grated ginger (optional, but good)

 

Instructions:

  • If using fresh cranberries, rinse the berries in a colander and remove any stems or bad berries. If using frozen berries, just rinse them (don't worry about defrosting them)
  • In a large saucepan, heat the water and sugar until the sugar is dissolved (stir well)
  • Bring the syrup up to a boil and pour in the cleaned berries
  • Simmer the berries in the syrup (uncovered and without stirring) until they pop or crack open (about 5 to 7 minutes). They should be thick and clear looking
  • Stir in the orange rind (and fresh grated ginger if using) and pour into a bowl or mold and chill until firm or overnight

Stir to serve or unmold the sauce.


Cooking Dinner

Enjoy your sauce and the company of those you share it with!

Donna

"The Indians and English use them much, boiling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce."

John Josselyn, while visiting New England in 1663