Fresh Cranberry Sauce Recipe

OK. I'll be the first to admit it, I LOVE cranberry sauce with my turkey and dressing...from the CAN! Recently, I was talking to a friend about what we were going to eat for Thanksgiving and somehow, the topic of cranberry sauce came up. She was very shocked, dazed and confused that I don't make my own cranberry sauce.

Honestly, I never considered making it. It has always been a tradition in my family, to buy the cranberry sauce in the can, put it in the fridge for a day or so, then open it at both ends on Thanksgiving day and serve it up. Yep, that's what I've always known.

This year, I'm going to take it up a notch and make my own cranberry sauce. I thought I should share the recipe that I found. Shhh...I'm going to have a can of Ocean Spray cranberry sauce on hand just in case this doesn't quite turn out how I expect it to.

Tell me, do you have a holiday tradition that you just might break this year? Go ahead, do it! Tell me about it in the comments. xoxo

Perfect Cranberry Recipe

Directions Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving. Recipe courtesy of Food Network Magazine

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