If you’re like me, you’ve already started cooking things for your Thanksgiving dinner. And today, the cooking gets kicked up a notch. Up early in the morning to put the turkey in the oven, set the table, prepare the stuffing, make the pies…. Anything you can do ahead of time would ease the hectic holiday morning, wouldn’t it? Well, here’s a great tasting recipe you can make today to serve tomorrow. Easy, make-ahead, better-than-canned cranberry sauce.
NOTE: The original recipe can be found here, but I leave out the raisins.
HOMEMADE CRANBERRY SAUCE
- 3/4 cup orange juice
- 1/2 cup sugar
- 4 Tablespoons pure maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons orange zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 12 oz fresh cranberries (1 bag)
- 2/3 cup chopped walnuts
1. In a medium saucepan, combine orange juice, sugar, maple syrup, cinnamon, nutmeg, orange zest, vanilla extract, and salt. Over medium heat, cook until sugar has dissolved, stirring continuously.
2. Add cranberries to the saucepan and fold into the mixture. Bring to a boil, then reduce heat to a simmer. Cook another 5-8 minutes, or until the cranberries pop. (I like most of mine “popped.”) Be sure to stir it periodically.
3. Remove from heat and stir in the walnuts. Put into a covered container and chill overnight or at least 2 hours before serving.
This cranberry sauce is so good, you may want to eat it for dessert!