For most of my life, I was happy with the gelatinous cranberry concoction in a can. I truly was. I love cranberries just that much.
But one day in November of 2006, my canned cranberry sauce ways were changed. Through the magic of Food Network, Tyler Florence showed me how to make my own homemade sauce.
And here's the recipe I've been using ever since. I tweaked the measurements a bit from the original, so here's my version, which is essentially the same as his.
Recipe adapted from Tyler Florence
2 (12-ounce) bags fresh cranberries
2 oranges, zest cut into strips and juiced
1 cup sugar (or more for a sweeter sauce)
3 cinnamon sticks
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15-20 minutes. Serve at room temperature, or cool and refrigerate to serve later. Remove the cinnamon sticks before serving.
This recipe is WAY easy to make, and it looks impressive. Plus, there's a freshness to this sauce that you can't get in a can.
It's not too late to make this! You still have time.....