Last year we made homemade cranberry sauce for the first time and it was a lot of fun and super easy. So this year we did it again and both Emily and Juliette were able to help with every step!
First we tested to see if the cranberries would sink or float. After that we cut one open to see why they float and found out that there is a huge air pocket in the middle of them.
Then we got down to business, we washed the rest of the cranberries and picked out any bad ones.
We combined orange juice, cranberry raspberry juice and sugar and heated until the sugar was melted. Then we added the cranberries and waited a minute. We started to hear some popping and it was very exciting.
We all took turns stirring it until it was nice and think. This was Emily and Juliette’s favorite part!
- 1 bag cranberries (12oz)
- 1 cup sugar
- 1/2 cup orange juice
- 1/2 cup 100% cranberry raspberry juice
Melt sugar into juice over medium heat. Add rinsed cranberries and cook over medium heat for about 10-15 minutes. Cranberries will pop as they heat up then bubble until it finally gets thick. When finished pour into a small casserole dish and refrigerate. Will firm up and set while in the refrigerator.