Cranberry sauce is great complement to turkey or a delicious dip on top of cream cheese. I have been making homemade cranberry sauce for Thanksgiving ever since I was in high school. I added the apples and pears this year after some input from my mother-in-law. In addition to adding flavor, the citrus helps cut the sweetness, and the apples and pears balance the tartness of the cranberry.
- 2 cups orange juice
- 2 cups sugar
- Zest from 2 oranges
- 6 cups cranberries (2 packages)
- 1 T cinnamon
- 1/2 t allspice
- 1/2 t cloves
- 2 apples – peeled and diced
- 2 pears – dices
- 1/2 t lemon juice (optional)
In a large sauce pan, heat orange juice, sugar, and zest to a boil. Add cinnamon, allspice, and cloves. Stir to mix. Add cranberries. Cover, reduce heat, and simmer for about twenty minutes.
Mixture should get thick and berries should pop open. Add apples and pears. Continue to cook for another 5-10 minutes. Carefully taste the broth. If too sweet, add lemon juice. The mixture should get thick. Cool slightly.
Pour into a bowl and place in the refrigerator overnight to set.
Makes 20 servings.