Holiday Cranberry Sauce
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- 1 c
- 1 c
- 2 large
- navel oranges
- fresh orange zest, shredded or grated
- 12-16 oz
- cranberries, fresh or frozen
1In a heavy 3 qt. saucepan, bring the sugar and water to a boil.
2While the sugar and water heat, zest the oranges over the pot, so the zest goes right into the pot.
3Cut the oranges in half, crosswise, and squeeze the juice from the orange halves into the pot. Drop the orange halves into the pot.
4Stir in the cranberries.
5Return to a boil. Reduce heat and simmer, uncovered, 10-20 minutes, stirring occasionally, until sauce reaches desired thickness.
Remove the orange halves from the sauce after a few minutes, then allow the mixture to finish cooking.
6Remove from heat and cool to room temperature. Chill until ready to serve.
7NOTES: Cook longer or shorter time, depending on how thick you like your cranberry sauce, taking into account that it will thicken as it cools.
This recipe multiplies easily, just use a bigger pot and plan a longer cooking time.
Stores well, tightly covered.
I use the cooled orange halves for a project with my grandchildren: we smear the cut side with nut butter then sprinkle on sunflower seeds. We place the finished bird feeders in the fountain in the yard, which has been drained for winter :)