Homemade cranberry sauce is always tastier than the store-bought kind, PLUS you can customize your ingredients for different flavors - cranberry pear, cranberry orange, cranberry ginger, spicy cranberry (with hot chili peppers). Thank you! To Make Jellied Cranberry Sauce: Pour the hot whole berry cranberry sauce into a fine-mesh strainer over a heat-proof bowl. Spiced Cranberry Sauce Replace the sugar with brown sugar and add in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. Add orange zest and nutmeg (if using). Remove sauce from heat and remove ginger, orange peel, and cinnamon sticks. When developing the recipe, Kim kept the sauce’s simplicity intact while making some tweaks of her own. Bring to room temperature before serving. SOOOO delicious and so simple to make! This cranberry sauce is so easy to make. The cranberries will pop and break down, helping thicken the sauce. That’s why the chef Ann Kim of the Garden & Gun Club in Atlanta keeps a few key elements simple. Bring to a simmer and cook for 10 minutes, stirring occasionally, so that some of the cranberries and apples break down completely and thicken the sauce. The cranberries will pop and break down, helping thicken the sauce. Required fields are marked *. Combine the orange juice (or water) and sugar in a 2 to 3 quart saucepan and bring to a simmer to dissolve the sugar. Just watch out… it is seriously addictive. Just a note… You should know that we are a participant in affiliate sales programs that allow us to earn a small commission for providing links to affiliated sites. “I spread the cranberry sauce on a soft Hawaiian roll with some leftover ham or turkey and an egg, and it’s just perfect.”, 1 12 oz.–bag of fresh or frozen cranberries, rinsed, 1 Fuji apple, peeled and diced in medium-sized cubes, 1 orange peeling (peeled in a long strip using a peeler). Cook for 10-15 minutes or until the sauce if thickened and the cranberries have split open. Simmer gently for 20 minutes, or until all the cranberries have popped and broken down into a sauce. Everyone loved it, and it’s so easy to make. Orange Ginger Cranberry Sauce “I love spreading it on biscuits, toast, and muffins,” she says. Take off of the heat and stir in the orange zest and the 1/2 cup of reserved cranberries (for texture). Bring to a boil and reduce the mixture to a simmer. “You just drop everything in a pot and let it go,” she says. Simmer gently for 20 … The Garden & Gun Club chef spices up her version with a simple riff, Preparing the Thanksgiving spread can often mean spending the day laboring over the perfect roast bird, or baking a full roster of decadent pies. Place all ingredients in a medium pot and bring to a boil, then reduce heat to medium and cook for about 20 minutes. “I like to go just a little further to make it really stand out on the table.” In her version, fresh ginger, orange peel, and cinnamon layer in a hint of spice, while a diced Fuji apple adds texture to the otherwise smooth final product. “When most people make cranberry sauce, they usually just use cranberries, orange juice, and sugar,” she notes. Her signature cranberry sauce, for example, subtly riffs on the traditional recipe, promising low effort and high reward. Your email address will not be published. * Percent Daily Values are based on a 2000 calorie diet. Using a large spoon, mash the cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left. Due to its sugar content, the sauce will continue to thicken as it cools. It is now my go-to cranberry recipe.