One of my favorite things about Thanksgiving and Christmastime is the abundance of cranberries and cranberry-related dishes. Being in the UK, I’d searched high and low for cranberries in November, not to find any until Sarah told me just before Thanksgiving that she’d found some at Marks & Spencer. British friends confirmed that cranberries only appear here around Christmastime. Thrilled, I bought six packs of fresh cranberries to freeze and keep us “well-cranberried” through the winter.
My mom has an amazing cranberry upside-down cake recipe that I hope to share with you soon. In the meantime, here’s my recipe for simple, delicious cranberry sauce. You can enjoy cranberry sauce with so many different things: with meat, of course, but also on biscuits, pancakes (why not?), or straight with a spoon. I prefer to keep my cranberry sauce on the tart side, so feel free to increase the sugar in this recipe if you like yours sweeter. Orange juice and zest gives the sauce some zing, and the spices make it taste like the holidays.
Tammela’s Favorite Cranberry Sauce
- 300g (~3 cups) fresh/frozen cranberries
- zest + juice of 1 orange
- 1/2 cup water
- 1/3-1/2 cup granulated sugar
- 1-2 cinnamon sticks
- 1/4 tsp nutmeg
- 1/4-1/2 tsp allspice
- Combine all the ingredients in a saucepan and bring to a boil.
- Turn the heat down and let the sauce simmer with the lid cracked, stirring occasionally to prevent sticking, until the cranberries have all burst and the sauce thickens, 15-20 minutes.
- Let cool a bit before eating and/or storing.