Cranberry Sauce
This cranberry sauce is wicked simple and beats the canned stuff by a mile. I make a smaller batch since it keeps for days and you don't need a gallon of the stuff.
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Ingredients
Ingredients (~6 servings)
- 6 oz fresh cranberries ~1 3/4 cups
- 1/2 cup water
- 1/2 cup white sugar plus 1/2 Tbsp extra
- 1 Tbsp freshly squeezed orange juice
- Zest of 1/2 orange ~1 1/2 tsp
- 1/8 tsp salt plus more to taste
- Additional orange zest for serving optional
Instructions
- Combine water and sugar in a medium saucepan over medium-high heat and whisk until sugar dissolves, about 2-3 minutes.
- Add cranberries, salt, and orange juice and bring to a simmer.
- Reduce heat to medium-low and cook for 12-14 minutes, stirring often, until berries burst and break down into chunky sauce.
- Remove from heat and stir in orange zest and extra 1/2 Tbsp sugar.
- Taste and adjust salt as needed.
- Cool completely before serving, about 30 minutes at room temperature.
- Garnish with extra orange zest if desired.