Homemade Cranberry Sauce
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Zester or fine grater
- Citrus juicer
Ingredients
- 12 oz fresh or frozen cranberries about 3 cups; rinsed and picked over
- 1 cup granulated sugar adjust to taste
- 1/2 cup fresh orange juice from about 2 medium oranges
- 1 tablespoon orange zest from 1 large orange
Instructions
- Combine the orange juice and sugar in a medium saucepan over medium heat. Stir until the sugar begins to dissolve, about 1 to 2 minutes.
- Add the cranberries and orange zest. Stir to combine and bring the mixture to a gentle boil.
- Reduce heat to medium-low and simmer, stirring occasionally, for 10 to 12 minutes until most of the cranberries have burst and the sauce looks thick and jammy.
- Remove from heat. The sauce will look slightly loose while hot — it thickens considerably as it cools. Taste and adjust sugar if needed.
- Let the sauce cool to room temperature, then transfer to a jar or airtight container. Refrigerate until ready to serve. Serve cold or at room temperature.
Notes
Make-ahead tip: This sauce keeps in the refrigerator for up to 5 days and actually improves in flavor overnight. Frozen cranberries work perfectly — use them straight from the freezer. For a richer variation, stir in 2 tablespoons of bourbon in the last 2 minutes of cooking. For a spiced version, simmer with a cinnamon stick and remove before serving.
Nutrition
Calories: 100kcalCarbohydrates: 26gSodium: 1mgFiber: 2gSugar: 22g