Not only is it harvest season in our vineyards—local cranberry farmers in Nova Scotia are harvesting this time of year too. Here is a recipe for cranberry sauce that is so simple and tasty you'll wonder why you ever bought canned.
- Cranberries (fresh or frozen): 1 lb (454g)
- Granulated sugar: 1 cup (240mL)
- 1 Orange: the juice of = about 1/2 cup (120mL) & the zest of = about 2 tsp (10mL)
- Water: enough to bring the liquid level up to cover two thirds of the cranberries in the saucepan
- Cinnamon: to taste
You can double or triple the recipe to fit the size of your Thanksgiving gathering - just remember 1 cup of sugar and 1 orange for every 1 pound of cranberries—and only enough water to cover two thirds of the berries in the saucepan.
- Place cranberries, sugar, orange juice, orange zest and water into a heavy saucepan.
- Make sure the liquid level is only covering about two thirds of the berries in the saucepan.
- Stir ingredients together and heat on medium-high to high heat until berries begin to boil.
- When the berries boil and start to burst turn the heat down, but maintain a low rolling boil.
- Continue low boil for 10 minutes stirring occasionally.
- Add a dash of cinnamon to taste.
- Pour into jars and allow to cool, then cover and store in the fridge.