Somewhere between 1912 (cranberry sauce first hit the Thanksgiving Table) and 1941 (canned cran sauce hit the market) American's decided they needed to turn cranberry sauce into a jelly canned concoction feared and often ignored by many each Thanksgiving. But it doesn't have to be this way. Do you know why? Because making it couldn't be easier or more delicious. And if your life is upside down right now, and you need to somehow prepare some thanksgiving sides, the sauce can be made in under an hour weeks prior, safely stored in the freezer until show time.
3 (12 ounce) bag fresh cranberries, cleaned
3 cups sugar
2 Granny Smith apple, peeled, cored and chopped
Grated zest and juice of 2 oranges
Grated zest and juice of 2 lemon
2 cups of water
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for until the skins pop open.
Stir often, this should be around 15 minutes or so.
Add the apple, zests, and juices and cook for 20 minutes more until things start to get real squishy.
Remove from the heat, let cool before filling freezer containers.
Adapted from Ina Garten's, Make-Ahead Cranberry Sauce