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.
- 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)
Stages of cooking
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.
Using the same orange, squeeze the juice into a measuring cup. You should get about a half cup.
Combine the orange juice, water and sugar in a medium pot and bring to a boil.
Add the cranberries, orange zest and salt and boil gently until most of the cranberries burst open, creating a thick sauce.
Transfer the sauce to a bowl and refrigerate until ready to serve.