Holiday Cranberry Sauce
A sweet-tart sauce made with fresh cranberries, orange juice, and sugar. Essential for holiday feasts.
Ingredients
- 2 cups fresh cranberries, rinsed and sorted
- 1/2 cup orange juice, freshly squeezed preferred
- 1/2 cup granulated sugar
- 1 tsp orange zest, finely grated
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
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1
In a medium saucepan, combine 2 cups rinsed and sorted fresh cranberries, 1/2 cup freshly squeezed preferred orange juice, and 1/2 cup granulated sugar.
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2
Add 1 tsp finely grated orange zest, 1/4 tsp ground cinnamon, and 1/8 tsp salt to the saucepan.
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3
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
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4
Once boiling, reduce the heat to medium-low and simmer uncovered for 10-15 minutes, stirring occasionally.
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5
As the sauce cooks, the cranberries will begin to burst. Help this process along by gently mashing some of the berries against the side of the pan with a wooden spoon.
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6
Continue cooking until the sauce has thickened and most of the cranberries have burst, about 10-15 minutes total.
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7
Remove the saucepan from the heat and stir in 1/2 tsp vanilla extract.
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8
Allow the cranberry sauce to cool completely at room temperature. The sauce will continue to thicken as it cools.
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9
Transfer to a serving bowl or storage container. The cranberry sauce can be served at room temperature or chilled.
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10
For the best flavor, make this sauce a day ahead to allow the flavors to meld. It will keep refrigerated for up to 10 days or can be frozen for up to 2 months.