With a hint of orange!
Are you Team Canned Cranberry or Team Homemade?
For the longest time, I didn’t think I liked cranberry sauce. That is until my sister, Kallie Tara, brought this version to Thanksgiving years ago. Let me tell you—it is magical.
It’s not just good; it’s versatile. Last holiday season, I canned and sold it, and it flew off the shelves. My customers have been asking for it ever since! This cranberry sauce is the perfect balance of sweet and tart, with a bright kick from the orange marmalade.
Pair it with turkey for a classic combo. Pour it over cream cheese and serve with crackers for a crowd-pleasing appetizer. Use it to fill cheese and cranberry-stuffed pastries like Brie or cream cheese (trust me, these will disappear fast). Pick up a plain cheese cake from Costco and top with this bright delight. Use as a topping for french toast, waffles or pancakes. Get creative—add it to yogurt, oatmeal, or even as a glaze for roasted meats!
Ready to give it a try? Let me show you how easy it is to make this holiday favorite.
Kallie Tara's Homemade Cranberry Sauce
Ingredients
- 1 cup sugar
- 1 cup water
- 1 12 oz bag of fresh cranberries
- 2 tbs orange marmalade
- A pinch of mineral salt - Redmond Real Salt is our favorite.
Instructions
Add your water and sugar to a medium sauce pan and bring to a boil. Stirring occasionally.
Once it is brought to a boil add your 12 oz bag of cranberries.
Cook on low stirring ocassionally until they start to pop and from little bubbles.
Remove from heat and let sit for one hour.
Strain most of the juice out and save for delicious cocktails or mocktails.
Add in your pinch of salt and 2 tablespoons of orange marmalade. Feel free to add more marmalade to taste.
Store in the fridge for up to a week or pressure can like you would any of your other favorites.
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