I think that cranberries in general are great. They have a distinct tart and sour flavor that I enjoy. However, when the infamous cranberry sauce was first served at our Thanksgiving table I was both curious and confused. The fact that there was a condiment entirely dedicated to cranberries slightly perplexed me, honestly. At any rate, I "bravely" served myself some after I couldn't push past my curiosity and pride (unfortunately) to just ask someone what the deal with cranberry sauce was. This proved to be a pleasant decision because I found that the tangy taste from the cranberry sauce complimented the savory, turkey, mashed potatoes, and other side dishes beautifully. I asked my mom how she makes it and it was a simple recipe but one thing was certain - always use fresh cranberries if you can. The cranberry sauce in the can is cute when it jiggles but nothing beats fresh and made from scratch. You can also make this it ahead and store it to help alleviate holiday cooking chaos.
2 cups of fresh cranberries
3/4 cup brown sugar
1/2 cup water
1/4 cup orange 🍊 juice and zest
In a pot add your fresh cranberries and sugar. Cook on medium-high until the cranberries are tender and "pop".
Add orange juice and zest then let simmer for 20 minutes.
You can store this in the freezer for a few months and in the fridge for up to two weeks.