Just in time for Thanksgiving this is a really easy homemade cranberry sauce. So grab yourself some cranberries and get started. A bonus is that you can cook this ahead of time and then have less to do on the big day.
My mom always made her cranberry sauce with an orange, and I normally do too. But this year, I didn’t have an orange only some little Clementine Cuties. So I threw some cranberries into a pan and added two little cuties and a little bit of sugar. As I was looking around my kitchen I saw some rosemary in a vase, so I threw some I as well.
When the cranberries cook down some, I like to throw in another cup or so because then you have some whole cranberries in your spoon along with the “sauce”.
The berries are soft, but haven split yet. The next photo is right after I added the remaining berries and sugar.
Ingredients
- 3 cups cranberries
- 1/2 cup white sugar
- 1/3 brown sugar
- 1/4 cup orange juice
- 1 tspn vanilla
- 4″ stem rosemary (optional)
Directions
- Place 2 cups cranberries into a medium-medium high heat. (I had mine on level 6)
- Add half of the white sugar, all of the brown sugar, and the orange juice in a sauce pan with 2 cups cranberries on medium-medium high heat. Stir constantly, to prevent burning.
- Cook down until most of the berries have split. About 6-10 minutes.
- Once the berries split it gets “jammy” very quickly. Quickly add the remaining cranberries, the rest of the white sugar and if you are using rosemary throw the whole stem in and stir everything.
- Leaving the rosemary on the stem let’s you take the rosemary out a little bit easier so you are not fishing out the little stems.
- Cook the rest of the berries until they are soft, but not split and quickly take it off the heat.
- When cool, take out the rosemarey, enjoy.
