Cranberry Sauce
This homemade cranberry sauce bursts with the flavor of fresh cranberries and bright orange, bringing color and balance to your Thanksgiving feast. Best of all, it can be made up to a week ahead, so you can relax and focus on the big day.
Servings 2 cups
Ingredients
- ½ cup water
- ½ 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)
- ⅛ teaspoon ground cinnamon
- fine sea salt to taste
Instructions
- Bring the water, juice, sugar, and zest to a boil in a medium saucepan over high heat.
- Reduce to medium heat. 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, adding 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
I love fresh orange juice for its natural acidity and brightness. If using store-bought bottled juice, try to choose one without added sugar to keep that ideal balance in your sauce. Using fresh juice also allows you to zest the orange first.
If you don’t have orange juice or oranges, use water in its place. The sauce will still cook and thicken, though it will be slightly less bright and citrusy in flavor. A splash of lemon juice or a pinch of zest can add that extra acidity.
You can swap ground cinnamon for a cinnamon stick if that’s all you have. Add it at the start of cooking, then remove it before serving for an infusion of warm cinnamon flavor.
Recipe Link
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