So, I have a friend, Leah, who makes an absolutely AMAZING cranberry sauce. She was gracious enough to share some tips with me (as well as the whole recipe, but my memory is so awful I was forced to Google for cranberry sauce and adjust according to what I remembered!). And let me tell you...I will never nay say cranberry sauce again!
I did NOT used to be a fan of cranberry sauce - I had tried the canned version on turkey one year for Thanksgiving, and was sorely disappointed. The concept sounded delicious, but I did not like the way the flavors played out in the canned version. This recipe has SO restored my faith in cranberry sauce though!
Leah's tips included adding zest of lemon and orange, as well as nutmeg, cinnamon, and a little less sugar that is usually called for. This stuff is so good, I guarantee that you'll be eating it straight from the fridge with a spoon...not that I'm speaking from personal experience or anything ;).
My interpretation on Leah's Amazing Cranberry Sauce
1 tbsp freshly squeezed lemon juice
1/2 cup freshly squeezed orange juice
2 cups water
3/4 cup sugar
1/8 tsp salt
12 ounces of fresh cranberries
zest of one orange
zest of 1/2 lemon
1/2 tsp nutmeg
1 tsp cinnamon
Combine juices, water, sugar and salt to a large sauce pan. Stir pan on medium heat until the sugar is completely dissolved.
Add in the cranberries, spices, and zest and stir to combine.
Put a lid on the sauce pan, with a tiny gap at one edge for steam to escape.
Cook for 10 to 12 minutes. The longer the cranberry sauce is cooked, the less the cranberries will be a uniform texture. So, if you want a more uniform texture, cook longer. Personally, I like mine to be rougher and have some whole cranberries in it, so I took mine off on the earlier side.
The sauce is ready to eat warm, but tastes even better if you refrigerate it overnight. Enjoy!