I decided that it was high time I tried my hand at making fresh cranberry sauce for Thanksgiving. After doing some research, I decided to combine a few and make my own recipe. All in all, it turned out pretty good but a bit tart. Next time, I’ll add more sugar.
- 1 bag of fresh cranberries
- 1/2 cup of orange juice
- 1/2 cup of cranberry juice (not cocktail)
- 1 cup of sugar
- 2 heaping tablespoons of honey
- a pinch of salt
- 1 tablespoon cornstarch dissolved in 1-2 tablespoons of water.
Put everything a heavy sauce pot except the cornstarch. Bring it to a low boil and let it cook 10-15 minutes. (You’ll hear the cranberries popping!) After most of the berries look popped turn off the heat and then dissolve the cornstarch with 1-2 tablespoons of water before adding it to your cranberry sauce. This will thicken the sauce up as you stir it in so do not leave it. Stir well to combine.ALSO! Do not just throw the cornstarch in your sauce because you think you have enough liquid. TRUST ME.
If you don’t want to thicken your sauce, don’t add the cornstarch. It’s only for thickening purposes.
If you want your sauce more jelly-like, use a fine mesh strainer to strain the pulp out and then refrigerate it.
It tastes so wonderfully…cranberry. I really like it. Next time, I think a bit more sugar though. It’s rather tart.