Does anyone really need a recipe for Cranberry Sauce? Actually yes, I do. I used to just follow the recipe on the back of the bag of frozen cranberries, but the package I’ve bought the past few years doesn’t have one, and then I find myself scrambling to find a recipe as the cranberries start to thaw on the counter.

I also had deja vu this year as I made this, because I realized that not only have I made this particular recipe before, but I also halved it, realized it didn’t make enough, and ended up having to remake it two years in a row. So this post is really for my future self: make the WHOLE BATCH as written below! It makes about 2 cups; I bring half to Thanksgiving dinner, and keep the rest at home for leftover turkey sammies and to eat with Swedish Meatballs!

Cranberry Orange Sauce

Source: Once Upon a Chef

Ingredients

  • 1/2 cup fresh orange juice (from two oranges)
  • 1/2 cup water
  • 3/4 cup + 2 tbsp sugar
  • 12oz fresh or frozen cranberries
  • zest of one orange
  • pinch salt

Directions

  1. Add the orange juice, water and sugar to a medium saucepan over medium high heat and bring to a boil.
  2. Add the cranberries, orange zest and salt and return to a boil.
  3. Reduce heat to medium and boil gently for 15 minutes, stirring occasionally. Towards the end, use a spoon to gently press some of the cranberries against the side of the saucepan so they burst open.
  4. Let cool (it will thicken as it cools) and store in the fridge. You can make this up to a week in advance.