Homemade Cranberry Sauce is so much better than the stuff that comes in the can. Tart and sweet, the orange and the apple add a nice complexity to the compote that makes it great for a variety of uses. Not only is it great on turkey, ham, and game, but I also love it on desserts and in cocktails.
Warm Apple Tarts with Vanilla Ice Cream garnished with this compote, or my Cranberry Lemon Sorbet will have you reconsidering the humble cranberry. And my Cosmopolitan and Cranberry Apple Cider with Bourbon cocktails will have you making Homemade Cranberry Sauce year-round.
Here is how I make my Homemade Cranberry Sauce and as I post the other recipes, click the links to see how to use it.
- 1 12-Ounce Package Fresh or Frozen Cranberries
- 2 Oranges, Zest and Juice
- 1 Golden Delicious Apple, Peeled, ½ Inch Dice
- 1 Cup Sugar
- ¾ Cup Water
-Add all ingredients except the zest to a small saucepan, and cook over medium-high heat
-Once it starts to boil and foam, reduce heat to medium
-Stir frequently and simmer for 15 minutes until all the berries have popped and the apple is soft
-Remove from the heat, add the zest and stir to incorporate
-Store in the refrigerator, covered