Whether straight from a can or make your own, nothing says Thanksgiving like cranberry sauce. It is amazing how those little ruby pearls have brought us together through the ages. As one of the three native fruits to North America (along with blueberries and Concord grapes), they’ve been consumed for the thousands of years when Native Americans were the only inhabitants of the Western Hemisphere until today.
Here is this year’s homemade cranberry sauce. We used satsumas in place of orange juice.
2 cups fresh or frozen cranberries
4 satsumas (or one orange)
1 1/2-2 cups sugar
1/4 cup fresh lime juice
2 tablespoons Grand Marnier
1/2 teaspoon kosher salt
Zest the satsumas and juice them. Place zest and 1 cup of juice in a medium saucepan. Add the cranberries, 1 cup sugar, lime juice, Grand Marnier and salt. Bring to a simmer over medium heat and cook until the cranberries burst (about 10 minutes). Taste for seasoning – we ended up adding an additional cup of sugar (in 1/4 cup increments) to sweeten it up. Consider using agave nectar if you don’t want to add so much sugar. Scrape into a bowl and allow to cool.