Homemade Cranberry Sauce is very simple to make and has some serious flavor! Grab a small stock pot and gather up your ingredients, you’ll have ‘from scratch’ cranberry sauce in short order.
- 2 Bags Cranberry
- 3 Cinnamon Sticks
- 1 C. Brown Sugar
- 1 C. Orange Juice
- 1/4 C. White Sugar
- A little splash of white rum (couple teaspoons–Sammy’s Beach Bar Rum is a good clean choice)
Wash your cranberries, dump everything in the pot. Bring this all to a boil, stir and watch for cranberries to pop or break open. Once they break, stir constantly and keep at a low boil to thicken up. Once thickened, remove from heat…I may or may not have added another little splash of hootch at this point. A good rum cuts the strong citrus of the orange juice and adds a unique layer of flavor, albeit subtle. (You can also make without the rum, it will takes more ‘orangey/citrusy’) Remove the cinnamon sticks and prepare canning jars to water bath can it up (yield 5 half pints) or you could put into a larger jar/container and store in the fridge for up to a week.
These gorgeous jars would make a nice little gift for the hostess if you’ve been invited away from home and look nice on the pantry shelf, too. Label it up , if you’re so inclined.
You might be on the lookout to get a nice deal on cranberries after Thanksgiving, make this up in bulk, can it and enjoy all year. We’re big turkey & cranberry fans so this is nice to have on the shelf!