Growing up, Thanksgiving or Christmas always included the traditional turkey dinner with all the trimmings. But there was a down side; turkey gravy gave me indigestion. So to make that dry turkey white meat easier pallet, I became a fan of cranberry sauce. Sometimes we’d have the canned stuff, but when we’d go to granny’s she’d make it from scratch. Years ago, she showed my cousin Jason how she made it and he just made some today for his family’s Thanksgiving dinner. So we agreed to share it here.
Traditional Cranberry Sauce
This is the traditional turkey condiment that grandma used to make. If you like yours a little more tart, then just reduce the sugar to ¾ cup.
Servings: 12
Calories: 80kcal
Ingredients
- 4 cups (12 oz) fresh cranberries
- 1 cup water
- 1 cup sugar
- ¼ cup orange juice (1 fresh squeezed orange)
Instructions
- Rinse the cranberries and add to a medium saucepan
- Add the water and sugar and bring to a boil
- Lower the heat and simmer until all of the berries have burst (about 10 minutes)
- Remove from heat, stir in the orange juice and allow to cool before serving
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