Because we don't all like cranberry chunks in our sauce, I put it all thru the blender after it cooled a bit. Makes the best cranberry sauce I ever tasted. I put it on my turkey instead of gravy. Superb. Probably will try on pork and chicken. Just wish I had some more fresh cranberries to make more.
Delicious and easy! I think my berries were extra-tart because I added some brown sugar to compensate.
Thank you for this recipe! My friend made it, and I loved it! <br/>I then made it myself, with some additions: Besides juicing the two oranges, I also slightly grated some peel from them and pulled out some of the pulp from the juicing. I also cut up one more orange, trying to remove the membrane as much as possible and mixed that with the pulp I had and about 1/2 cup of drained, pressed crushed pineapple. Added about 2 TBL grated peel to the berries to begin cooking them, then as the mixture boiled, I added the orange and pineapple pulp. <br/>I boiled it LONGER, until almost all the berries were "popped", then smashed the ones left with my stirring spoon. (Another hint I read: You can't boil cranberry sauce too long. I took this one to heart, and loved the results.) This jelled like a champ! And was delicious, too!
Glad to see this posted! I have always made my cranberry sauce with substituting orange juice for the water. It adds so much flavor to the standard package recipe. I use 3 oranges to yield a cup of juice. In addition I add the zest of one orange. I like my cranberries tart so I cut back the sugar to 3/4 cup. I've never added any spices but will have to give it a try. Thanks!
Made this at Thanksgiving and it was requested again for Christmas. This time I am cutting down on the cinnamon a little. I also added the zest of one of the oranges. We really love it.