Didn’t like cranberry sauce as a kid. In fact, as kids, we always joked that no one ate the cranberry sauce, so Mom would just freeze the same batch year after year and just put it on the table for show.
Now that my adult taste buds have grown in, I love the cranberry sauce on my turkey. So I can now say for a fact that the frozen cranberry sauce myth has been busted. Here is the recipe we used this year. (The recipe on Elmer’s site looks delicious too!)
Directions: Add all of the ingredients to a saucepan over medium-high heat.
*Keep the cranberries whole. They’ll break down as the sauce cooks.
*Also, you can use whole cinnamon sticks instead of the ground cinnamon if you’d like. Probably 1-2 sticks would work.
*We only used 1/2 C fresh orange juice, but my Mom thinks it perhaps came out a bit too thick, so next time we’ll add 3/4 C fresh oj.
Bring to a low boil, and then lower the heat to simmer the sauce for 20 minutes. All of the berries should have popped by now, to make a nice compote.
This recipe can (and should) be made a couple days in advance. Store the cranberry sauce in an airtight container in the fridge. The extra time in the fridge will help all the flavors infuse for the perfect sauce on the big day. You can serve the cranberry sauce hot or cold to go with the turkey.