Do-it-yourself Cranberry Sauce Recipe | My Baking Dependancy

Tart, contemporary cranberries mix with sugar, orange juice and a splash of Grand Marnier to create an extremely scrumptious and unbelievably simple do-it-yourself cranberry sauce.

Do-it-yourself cranberry sauce is a type of vacation recipes that I just about make only for me.

I really like the stuff and can fortunately eat it for days after Thanksgiving with buttered parker home rolls or toast, as a topping for Greek yogurt or ice cream, and at the same time as a sandwich unfold on leftover turkey sandwiches.

I feel individuals will perpetually equate cranberry sauce with the jiggly stuff that slides out of an aluminum can, however they only don’t know what they’re lacking in the case of do-it-yourself cranberry sauce. 

My favourite cranberry sauce recipe

I’ve a confession to make: I’m a self-proclaimed turkey disliker.

Not a hater, only a disliker. Regardless of the way it’s cooked – fried, brined, roasted, smoked – it’s simply not my fave. I’m a facet dish woman by way of and thru. 

I’d slightly dig into the baked macaroni and cheese, corn casserole, contemporary inexperienced bean casserole, or brown and serve rolls.

However I’ll undoubtedly dabble with the hen if it’s slathered in a little bit of my favourite do-it-yourself cranberry sauce.

Now, I do know it’s ridiculously simple to pop open a can of store-bought cranberry sauce and jiggle it out onto a fairly, festive plate. However belief me, making your personal cranberry sauce is nearly as simple. I promise.

The opposite promise I could make is that it’ll be about 10x extra scrumptious than the canned stuff.

Since cranberries and orange go collectively like peas and carrots (don’t consider me? Strive my Cranberry Orange Bread), I needed to deliver some orange flavors into my cranberry sauce recipe. Cue the orange juice and a few Grand Marnier.

The result’s tart, contemporary cranberries cooked with brown and white sugars, freshly squeezed orange juice, a contact of spice, and only a trace of Grand Marnier. The flavors mix collectively to create a brilliant spot in your Thanksgiving plate that each teases the palate and gives a bit freshness from all of the heavy, gravy-laden sides.

Learn how to make my do-it-yourself cranberry sauce

I promised you simple. Right here’s the place I ship.

Elements you’ll want

• ½ cup granulated sugar
• ½ cup mild brown sugar
• ⅓ cup water
• ⅓ cup orange juice
• 12 ounces contemporary cranberries
• ¼ teaspoon pumpkin pie spice
• 1-2 tablespoons Grand Marnier (optionally available)

I like utilizing a mixture of brown and white sugars in my cranberry sauce for the additional layer of taste. If you happen to’re out of brown sugar, be happy to make use of a fast brown sugar substitute as an alternative. 

The quantity of sugar I’ve included provides what I really feel is the proper steadiness of sweetness and tart cranberry taste. If you happen to want a extra tart sauce or a sweeter sauce, be happy to cut back or enhance the quantity of sugar accordingly.

I actually encourage you to squeeze your personal orange juice for this recipe, however I promise I received’t inform for those who use the bottled stuff.

Round right here, 12 ounces of contemporary cranberries is 1 bag of cranberries. If you happen to can’t discover contemporary cranberries, you possibly can completely use frozen! 

I like including only a little bit of pumpkin pie spice to my cranberries. If you happen to don’t have any pumpkin pie spice, be happy to swap it for floor cinnamon as an alternative.

The Grand Marnier is optionally available, however I really like the additional orange taste it provides to the sauce. If you wish to depart it out, strive including a little bit of orange zest as an alternative.

Making this recipe

Add all the substances besides the Grand Marnier to a medium sauce pot. Prepare dinner over medium warmth, stirring continuously.

The combination will begin to boil and the cranberries will begin to pop. It will take about 10 minutes.

When you get up to now, take the cranberry sauce off the warmth and stir within the Grand Marnier. 

Switch the sauce to a bowl or storage container and permit to chill. 

The sauce will appear a bit skinny whenever you first take away it from the warmth, however it’ll thicken because it cools. That’s as a result of cranberries include lots of pectin (the stuff that makes jams and jellies good and thick) that will get launched after they’re cooked.

If you happen to want your cranberry sauce heat or at room temperature, whip this up a bit earlier than you sit all the way down to dinner. If you happen to prefer it chilly, make it a day or two earlier than and hold it in an hermetic container within the fridge till Thanksgiving dinner.

What to do with leftover cranberry sauce

So you might have some leftover cranberry sauce in your palms, huh?

To not fear, I’ve acquired loads of concepts for utilizing up a few of these leftover cranberries.

In fact, I’m at all times a fan of slathering among the leftover sauce on a turkey sandwich with a bit little bit of mayo. Don’t knock it till you’ve tried it – it’s wonderful!

My Cranberry Fluff can also be an effective way to make use of any leftover cranberry sauce. If you happen to’re over sweets simply after Thanksgiving, tuck some sauce away in your freezer to make mid-winter whenever you’re craving some tart cranberries in a candy, fluffy dessert.

You might even strive utilizing some rather than jam in these Leftover Cranberry Sauce Bars (just like my Apple Pie Bars).

And for some tremendous easy appetizers or snacks, it’s important to strive Cranberry Cream Cheese Dip and Cranberry Brie Bites!

Steadily requested questions