Cranberry Sauce
Easy homemade Cranberry Sauce made with fresh cranberries and enhanced with fresh orange. A must-have on any Thanksgiving dinner table! Make-ahead up to a week ahead of time.
Servings 2 cups
Ingredients
- 1/2 cup water
- 1/2 cup orange juice
- 1 cup (200 grams) granulated sugar
- 1 teaspoon freshly grated orange zest, optional
- 12 ounces (340 grams) fresh or frozen cranberries (about 3 cups)
- 1/8 teaspoon ground cinnamon
- Salt, to taste
Instructions
- Bring the water, juice, sugar, and zest to a boil in a medium saucepan over high heat.
- Reduce the heat to medium, add the cranberries and cinnamon, and simmer until two-thirds of the cranberries have burst and the mixture has thickened slightly, about 10 to 12 minutes. Taste and season with salt and add more sugar if necessary.
- Allow to cool completely before serving or storing in an airtight container in the fridge for up to 1 week.
Notes
If using fresh cranberries, rinse them first.
If you don’t have orange juice, use water in its place, too.
You can also add in 2 tablespoons of Grand Marnier or triple sec after cooking.