It’s almost zero hour, and you promised to bring something. How about homemade cranberry sauce? You know, the kind that isn’t shaped like the can?
Cranberry sauce is super easy to make. This version has orange juice, grated orange rind, and walnuts added to make it simply special.
No one need know how easy it was to make!
1 bag of fresh cranberries
1 c. water
1 c. sugar
juice of 1/2 an orange, or about 1/4 c. bottled orange juice
1/2 tsp. grated orange rind or dried orange peel
1/2 c. chopped walnuts
Put cranberries in 3 qt. saucepan after rinsing them in cold water.
Add the water and sugar to the pan.
Turn the heat to medium and stir occasionally, bringing the mixture to a boil. Reduce the heat a bit to simmer. Use a spoon or spatula to crush berries as they cook, and continue stirring until most of the berries have popped or been crushed. The mixture will begin to thicken (about 10-15 minutes). Remove from heat.
Stir in orange juice and walnuts. Grate some orange peel (be careful not to add any of the pith), and stir into the sauce; or used dried orange peel.
Refrigerate 4 or more hours until completely cooled. Sauce will continue to thicken as it cools.
This sauce may be stored, covered, in the refrigerator; or, it can be frozen for future use.
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