Cranberry sauce is one of the the classic, traditional Thanksgiving foods.
But it's also one that often doesn't get the same attention most of the meal does.
Many families simply open a can and plop some red cranberry gel on a plate.
Making homemade cranberry sauce is simple and a massive upgrade.
While the canned version brings some sort of nostalgia with it for many, once you discover how easy and delicious it is to make it yourself, you won't be going back.
Homemade Cranberry Sauce
- 12 oz cranberries (fresh is preferred, but frozen works just fine)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 oranges
- 1/2 tsp pumpkin pie spice
- 2 Tbsp orange liqueur (like Grand Marnier or Cointreau)
- Add both sugars, the zest from one orange, juice of both oranges and pumpkin pie spice to a pot over medium heat. Cook until the sugar dissolves.
- Rinse cranberries and stir into the pot. Continue cooking until most of the cranberries have popped. This will take about 10 minutes.
- Turn heat to low and stir in the liqueur. Cook for about another minute.
- Remove from the heat and put in a bowl to serve.
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