This perfectly balanced sweet-and-tangy recipe will make every cranberry sauce lover happy. Reserve some fresh whole cranberries while the others simmer and burst in the pot for an added fresh pop.
Cranberry Sauce
This perfectly balanced sweet-and-tangy recipe will make every cranberry sauce lover happy. Reserve some fresh whole cranberries while the others simmer and burst in the pot for an added fresh pop. This is a great dish to make ahead. Remember, the longer it sits, the more flavorful it gets. Don’t worry about having too many leftovers – the sauce is wonderful on a turkey sandwich, dolloped on pancakes and waffles, or mixed with your favorite BBQ sauce and used to top chicken and pork.
Ingredients
- 12 ounces cranberries fresh or frozen
- 1 cup sugar
- 1 strip orange or lemon zest
- 2 tbsp water
Instructions
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl.
- Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
- Reduce the heat to low and stir in the reserved cranberries.
- Add sugar, salt and pepper to taste and cool to room temperature before serving.
Tried this recipe?Let us know how it was!
