I was not able to enjoy my favorite cranberry sauce this Thanksgiving as my in-laws were in town and they took my husband and I on a Chinese food bender for the entire weekend. So, this MSG-free weekend, I made my favorite condiment of all time:
Tracy’s Homemade Whole Berry Cranberry Sauce
1 (12 oz.) bag of cranberries, rinsed and drained
3/4 cup granulated sugar
1 cup water
Zest of 1 medium navel orange, finely grated
Put all ingredients in a large saucepan; stir to combine and loosely cover. Cook over medium-high heat until the liquid starts to boil and the skins of the cranberries start to pop. Stir, loosely cover and lower heat to medium and allow mixture to bubble for about 10 minutes. Stir yet again, and turn heat to low. Simmer 10 more minutes or until mixture has thickened.
Cool, cover and store in the refrigerator.
Note: I make this sauce the day before I want to start using it as it seems to be one of those dishes that tastes better the next day.
This sauce is delicious with pork, poultry, brunch and dessert. I even sneak a spoonful of it and enjoy it all by itself. I love the ruby-red color, the chunky texture and the way it smells and tastes like the holidays.