This recipe is quite large; meant to feed the family plus more on Thanksgiving! But there are plenty of ways to use the leftover cranberry sauce. This recipe is the right amount of sweet and tangy. You can always add more sugar if you like sweet cranberry sauce, or omit the lemon juice. If you like it tangier, add more lemon juice! Here's the recipe...
Ingredients
2 pound bag of cranberries
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp orange juice
1/4 tsp orange peel
1 tsp lemon juice
2 cups sugar
2 cups water
Recipe
Rinse the cranberries.
In a large pot, add sugar, water, and cranberries. Bring to a boil. Then cover the pot.
The cranberries will begin to burst.
Stir occasionally, until the majority of the cranberries have burst.
Reduce to a simmer and add the remaining ingredients. Simmer until a sauce begins to form.
Once you have a sauce, pour into a large bowl and place in fridge. Depending on how long you leave it in the fridge, it will turn it into a thick "jelly-like" consistency. If you prefer a saucy consistency, only refrigerate for a few minutes.