Are you serving canned cranberry sauce on Thanksgiving?
The reason why we ask is because you can give your guests the most amazing cranberry sauce that has 6 ingredients and takes less than 10 minutes to make. We have been making this cranberry sauce for the past 4 years and actually double the recipe because the first year we made it, we ran out.
We found this cranberry sauce recipe in one of our Fine Cooking Magazine and we haven't made anything else. When it works, you stick with it, especially when you only make it once a year.
If you have the cranberries, you will just need an orange, some sugar, maple syrup, creme de cassis and a vanilla bean. Everything gets mixed in a large pot and 10 minutes later, you have an amazing cranberry sauce. It's tart with a wonderful orange vanilla flavor. Perfect for turkey, chicken or ...we are going to serve it with swordfish kabobs tomorrow night.
If you don't have time to make the sauce for Thanksgiving, pick up a bag of cranberries over the weekend and make this cranberry sauce for left-over turkey sandwiches. After spending all that time making a big turkey dinner, what better way to complement your meal than with homemade cranberry sauce.
Because, there are no cans here!
6 cups (about 1-1/2 lb.) fresh or frozen cranberries, picked over and rinsed
2/3 cup of white sugar
1/3 cup of fresh orange juice (from 1 orange)
1/3 cup of crème de cassis (black-currant liqueur)
1/4 cup of maple syrup
1 tablespoon of finely grated orange zest (from 1 orange)
Half a vanilla bean, split and scraped
1. Remove zest from orange, then cut in half and squeeze juice from orange to 1/3 cup.
2. Put 3 cups of the cranberries, sugar, orange juice, orange zest, maple syrup, creme de cassis and vanilla bean in a medium (3 or 4 quart) saucepan.
3. Bring to a boil over medium-high heat, reduce the heat to medium, and cook,
stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes.
4. Stir in the remaining 3 cups cranberries and cook until the cranberries have popped, an additional 3 to 5 minutes.
5. Remove from the heat, discard the vanilla bean, and let cool to room temperature.
6. Cover and refrigerate if not serving right away.
The cranberry sauce can be made up to one week in advance and kept covered in the refrigerator. Return to room temperature before serving.