- 1 pound cranberries, picked over
- 2 cups sugar
- 1/2 cup water
- 1/2 cup orange juice
- 2 tsp grated orange zest
- 1/2 cup blanched almonds, slivered (optional)
Cook, uncovered, over medium heat until most of the cranberries pop open and the mixture is somewhat thickened, 7 to 10 minutes. If desired, add almonds. Let cool and serve or refrigerate for up to 1 day.
From The All New All Purpose Joy of Cooking
Gray: I have always like cranberry sauce (from the can) and cranberry sauce cocktail dishes with apple, orange, etc. I had always wanted to try to make some from scratch. I assumed that it must be a pain, otherwise why would everybody use it from a can. This was so simple. After making and tasting this, I can’t believe that people eat the stuff from a can! This only takes 10 minutes to make and it is as easy as dumping ingredients in a pot and stirring. Plus you can make it ahead. It probably takes 10 minutes to find your can opener in all the Thanksgiving Day commotion. I am going to take a stand now and say ban the can! If you like cranberry sauce, please try this recipe, and if you don’t, definitely try this recipe. Enjoy.
Katie: This was great! I have never been brave enough to try the stuff that comes out of the can in a can-shaped blob, but I can’t imagine that there is any way that it tastes like this! This recipe was easy, and was able to be made in advance. We made it the day before serving, so all we had to do was put it in the serving dish. It was very elegant, and we were able to use the family cranberry sauce dish passed on to me.