Fresh homemade cranberry sauce is a cinch to make. This version is flavored with orange juice and orange zest, which elevates it into an elegant holiday dish. Serve with simple Roast Turkey and Gravy.
Ingredients
- orange juice: 0.5 cup (fresh, from one orange)
- water: 0.5 cup
- sugar: 0.75 cup (plus 2 tablespoons)
- cranberries: 1 bag ((12 oz) fresh or frozen cranberries (do not use dried))
- orange zest: 2 tsp (from one orange + pinch salt)
Metric Conversion
Stages of cooking
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Ingredients.
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Begin by zesting the orange. I like to use my Microplane rasp grater but any grater will do — just be sure to leave the white pith behind as it’s quite bitter.
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Using the same orange, squeeze the juice into a measuring cup. You should get about a half cup.
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Combine the orange juice, water and sugar in a medium pot and bring to a boil.
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Add the cranberries, orange zest and salt and boil gently until most of the cranberries burst open, creating a thick sauce.
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Transfer the sauce to a bowl and refrigerate until ready to serve.
