I’ve enjoyed this cranberry sauce for years. My Mom started making this version of a Thanksgiving side dish when I was young. It’s ridiculously simple to prepare and, in my opinion, certainly better than canned or other cooked homemade relish.
When you combine fresh fruit with sugar, it draws out the natural juice from the fruit and is then converted into a syrup type substance. This syrup covers the fruit and protects it from exposure to air that would otherwise lead to oxidation and discoloration. It's basically a preservative.
Therefore, letting this sauce sit a few days actually makes it better. The tart, ruby tinged syrup intensifies in flavor and color. If you are anything like me, getting a couple of dishes completed before Thanksgiving day is key. The timing and complexity of the meal can make any competent cook go a little bonkers.
I added a few toasted walnuts for flavor, crunch and texture. The richness of the nut compliments the tangy fruit.
You never know, if you get a few things done before the big day you may even be able to watch the parade, catch a quarter of a football game or take a few extra minutes to be thankful for all you have.
Fresh Cranberry Orange Sauce with Toasted Walnuts
Yield: 2 1/2 cups
- 2 cups cranberries
- 1 orange, cut in eighths and seeded
- 3/4 cups sugar
- 1/2 cup toasted walnuts
- Place half of the cranberries and oranges into your food processor. Pulse until evenly chopped - not pureed. Transfer to bowl and repeat with other half of fruit.
- Stir sugar and walnuts into fruit.
- Cover and store in the refrigerator for up to five days.
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