**UPDATED, November 25, 2024

• 1/2 cup (50g) of sugar
• 1/2 cup (50g) of brown sugar
• 2 cups (480ml) of water
• 4 cups (1 pound) of fresh cranberries
• 1 red apple, peeled & diced
• 2 teaspoons of orange zest
• 1/2 cup (120ml) of orange juice
• 1 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• 1 teaspoon of salt

I’ve reduced our sugar intake tremendously in the past two years, as a result I have edited the recipe, reducing the sugar content by half, and replacing half of that with brown sugar, which is a much favorable recipe sweetener, in my opinion. Begin by adding the sugars & water to a medium-sized bowl and bring to a boil, stirring until dissolved. Add the cranberries (after having removed the ugly ones from the bunch) & the diced apples. Simmer uncovered, without stirring, until the berries are translucent.  You can hear them popping!

Add the orange zest & juice, nutmeg, cinnamon, & salt.  Stir a bit to blend all the ingredients and simmer until the sauce thickens up.  Pour into a jelly jar, or serve on an individual serving dish.  The cranberry sauce can be made days before the big day and kept in the refrigerator for quite some time!

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Cranberry sauce is another deliciously sweet addition to the Thanksgiving / Christmas turkey repertoire!  Although rarely served in many other contexts, the canned variety makes it available year-round.  Usually served sliced, this jellied relish is exquisite and a great decorative piece beside the turkey.  But the past couple of years, I have been making my own homemade cranberry sauce.  The texture, the hints of cinnamon & orange, it’s so easy to make and well worth the tiny effort!  The jar lasts for days afterwards as a delicious jam for breads & muffins!