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
- Add the orange juice, water and sugar to a medium saucepan over medium high heat and bring to a boil.
- Add the cranberries, orange zest and salt and return to a boil.
- 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.
- Let cool (it will thicken as it cools) and store in the fridge. You can make this up to a week in advance.
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