All those bags of fresh cranberries in the stores… Don’t they just make you feel super festive? I practically adore those iconic little red orbs! Don’t you just want to break the bag open and pop one in your mouth? Ok, NO! They taste terrible – at least I’m not a fan! For me, they are limited to being as wonderful as they look when they are dried, found in cranberry-grape juice, and when they are in this quick and amazing fresh cranberry sauce. You have GOT to try this. It is that good!
As you could probably tell already, I’m not a die-hard cranberry lover – except when it comes to the beauty of the berry. Did I mention I love how they look on a string with popcorn trimming a tree? 😉 But since this is a food blog and not a DIY craft blog, we’ll stick to the task at hand.
I’ve been eating this cranberry sauce since I was a picky little kid. Back then, I didn’t like a lot of things. But, I was enticed to try a little of this awesome cranberry sauce at a friend’s house, and I was totally amazed! So good! I kinda forgot about it until the last couple of years, but have reinserted this item into my holiday menu with great reviews all around. And hey, my kids love it too (they all had to taste test again today) and that is a total win!
The ease of this recipe is pretty mind-blowing. Get all your ingredients together, rinse, wash, dice and throw it all into a food processor. Pulse until no big chunks left, and voila!, you are done. It’s even more flavorful prepped a day or two ahead of time, leaving you with less to do on the big day!
I think the big secret to this recipe is the orange peel. It sounds weird but you just don’t peel the orange. Just dice the whole orange it into your food processor (removing any seeds of course and maybe the extra hard parts at the two ends of the orange)!
Have fun making (and eating!) this and may the blessings of this holiday season be with you all!
5 Minute Fresh Cranberry Sauce
- 12 OZ. Bag of Fresh Cranberries
- 2 Apples (or about two cups peeled and roughly diced)
- 1 Medium Navel Orange
- 1/3 C. Pecans
- 1/2 C. Fructose or Sugar
Rinse your cranberries and drain dry. Peel two apples; core, and roughly cube them. Wash one orange and cube removing any seeds but leaving peel ON (I know this seems weird, but trust me! It’s amazing!).
Add fresh ingredients above as well as pecans and fructose or sugar to food processor. Pulse all ingredients until all large particles disappear (but I don’t completely eliminate all texture by making it completely smooth).
You can use your awesome fresh cranberry sauce right away, but a night or two in the fridge really amps up the flavor!
Makes 2 1/2 to 3 cups