Ahh - it's the great cranberry sauce debate...make it from scratch or open a can? My mom has always made it from scratch, but when my brother-in-law was alive, we also had to have the canned stuff on the table as well - and it had to be placed on the serving plate in the "can form". He swore that it tasted better that way!
But I am convinced that anyone who learns how to make cranberry sauce will never go back to the can! If you prefer the smoother texture of the canned cranberries, all you have to do it continue to cook them until they are mushy. You can either serve them like that, or even put the whole batch in a blender to make it a smoother consistency.
I prefer my cranberries whole and plump, so I only cook them JUST until they start to burst and serve them with a slotted spoon so that I don't have the cranberry juice running all over the rest of my Thanksgiving dinner!
- 12 oz Cranberries
- 1/4 tsp Ground Ginger
- 1 large Orange
- 1 cup Sugar
- 1 cup Water
- Rinse Cranberries in a colander (make sure to pick out any that look bad) and place in a medium saucepan.
- Zest Orange and set aside.
- Squeeze juice from orange into cranberries.
- Add water and sugar to cranberries.
- Bring to a boil.
- Add orange zest and ground ginger, reduce heat and simmer for 15 minutes (sauce will thicken as it cooks. cook until it reaches texture you like).
- Allow to cool and refrigerate until ready to serve.
Do you make cranberry sauce from scratch or do you open a can every Thanksgiving? Which do you prefer?