Thanksgiving is now past, but cranberry season is still with us. Making your own using this recipe is almost as easy as opening a can, and it tastes 10 times as good. Really, your guests will never remark how good your jellied cranberry sauce is (ugh). Whole cranberry sauce in a can is a little better, but not by much.
I have a recipe to share for the best cranberry relish you could ever eat. It’s amazingly simple to make and good to eat. Here’s what I used:
1 package of fresh cranberries (brand is unimportant)
1 whole fresh orange (I used a navel orange, but a juice orange with the seeds removed will do)
1/2 cup white sugar (you can use more or less, depending on how sweet you like your sauce)
1/2 cup chopped walnuts (Diamond walnuts in the shell was on sale for $4.99, but I think the unshelled for $8.99 was a better deal because there’s no nut-cracking and no shell waste)
The first thing I do is to wash the cranberries (natch), and put them in a shallow pot. I prefer wide cookware because the bottom distributes heat more evenly and there’s less burning. I am so remiss when things are on the stove.
Next, I cut the ends off the orange and cut it into eighths or so. If the orange has any seeds I remove those. The next part is a little weird. I take the whole orange, peel and all, and put it into my blender with a little water and let ‘er rip. I tried making cranberry sauce with orange juice, and it was okay. But cranberries cooked with whole orange peel has a lot more zing.
I add the orange pulp and water to the cranberries and the sugar. You can add the walnuts before cooking or after.
And here’s your end product: cranberry orange sauce that’s beyond drool-worthy. You don’t have to add another thing. Just let it cool and serve. Bon appetit!