Everything except cranberry sauce, that is. Yes, for some reason, we were loyal to the Ocean Spray. And not so much the sauce, as the jelly. You know, the stuff that sits in the centre of the table, still in the shape of the can. The big reddish blob of cranberry goodness, if you will. With cranberry sauce being so delicious, and so easy to make, I'll never understand why we did the canned stuff. But, I'm sure I won't again, and here are a few recipes so you never have to either.
Basic Cranberry Sauce
- 1 bag cranberries (12 oz, or approx. 2 cups) -rinsed and sorted
- 1/4 to 1/3 cup raw honey - local if you can.
- 1 cup water
- 1 tsp lemon or orange zest
In a medium sauce pan, bring water, honey, cranberries and zest to a boil - I start with the lesser amount of honey and add more later, if the sauce seems too tart - usually I don't have to. When cranberries start to pop, reduce heat and allow to simmer until it reaches your desired consistency. This is the point where I would add more honey, if necessary. Serve warm or allow to chill several hours before serving.
I used a stock photo because this year's sauce is still a few days away.
Orange Cranberry Sauce
- One orange - juiced. Retain 1 or 2 Tbsp of zest, if desired
- 2 cups cranberries
- 1/4 cup honey - raw and local
- 1/4 cup chopped walnut pieces
- Water to make up one cup of liquid- if your orange yields less juice than this.
Other variations include adding in chopped fresh ginger for a bit of heat or using apple cider instead of orange juice for the liquid component. There are lots of variations, most are quick and easy, and generally every recipe I've tried has turned out great.
Tip: If you want to simply take the refined sugar out of your favorite recipe, try replacing the sugar with 1/3 the amount in honey - so 1 cup sugar becomes 1/3 cup honey. Again, start with less and add more to taste if your berries are particularly tart.