I like the canned whole cranberry sauce just like everyone else, but, for Thanksgiving, why not go the extra quarter mile and make it fresh.
It's really easy! And hard to go back to the canned product after making this just one time.
This recipe comes from my friend Georgia Davis, a great cook.
Fresh Cranberry Sauce
2 navel oranges
1 - 12 oz. bag fresh cranberries
1 - 8 oz. can crushed pineapple (do not drain)
1 cup sugar
1 tsp. vanilla extract
Rinse the oranges and using a grater, grate the orange part of the peel of both oranges. Set grated peel aside. Cut the oranges in half and squeeze out enough juice to make ½ cup.
In a food processor, coarsely chop cranberries. Add pineapple (with the juice), ¾ cup of the sugar, and the orange juice to the cranberry mix. Pulse about 7 times to mix and chop – don’t make it too mushy.
Pour into saucepan and add remaining ¼ cup sugar. Heat over medium heat stirring occasionally for 20-30 minutes until thickened. Remove from heat and let cool. Add the vanilla and the orange zest. Refrigerate.
You can make this up to three days ahead of your event.
Serves about 8-10. Easily doubled or tripled for a crowd.
As a side note, I've heard about some tasty additions to cranberry sauce including Chambord liqueur, chopped nuts of any kind, raisins, finely chopped fresh ginger, blueberries, mangoes and even jalepenos! Try one on for a change.
