Homemade Cranberry Sauce
Recipe
12 oz fresh cranberries (rinsed)
1/4 cup water
3/4 cup pure orange juice
1 cup granulated sugar
1/8 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Directions:
In a medium sauce-pan, whisk together water, orange juice, granulated sugar,vanilla and cinnamon over medium-high heat.
Once the mixture comes to a boil, gently pour cranberries into the saucepan and reduce the heat to a simmer.
Simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).
Once most of the berries have popped, use a potato masher to gently mash the cranberries. The more you mash, the smoother the mixture will be. If you prefer extra-smooth cranberry sauce, blend the mixture in a blender until smooth.
Simmer for another 3 minutes and then turn off heat but leave the pot uncovered on top of the burner to cool and thicken for 20-30 minutes, stirring occasionally.
Transfer the cranberry sauce to an airtight container to chill overnight (or for at least 6 hours).
