Cranberry Sauce is a vibrant and tart condiment that graces holiday tables with its burst of flavor and festive hue. Made from fresh or cooked cranberries, this sauce is sweetened with sugar, often infused with orange zest or juice for a citrusy brightness. The berries burst, releasing their natural pectin, creating a luscious, gel-like texture. The result is a versatile accompaniment that beautifully complements savory dishes, particularly roast turkey or chicken, adding a delightful contrast and a touch of seasonal flair. Cranberry Sauce is a cherished component of holiday feasts, offering a burst of tangy sweetness that perfectly balances the richness of the festive spread.
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.
- 12 ounces cranberries fresh or frozen
- 1 cup sugar
- 1 strip orange or lemon zest
- 2 tbsp water
- 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.