Holiday Cranberry Sauce

Tam D

By
@methodmaven

First time I made cranberry sauce I could not believe how easy it was! I played with the recipe a little bit, to get the flavors I wanted. The color is beautiful and the flavor is intense. Now there's no more canned cranberry sauce on the holiday table!


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Comments:

Serves:

about 6

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 c
water
1 c
sugar
2 large
navel oranges
fresh orange zest, shredded or grated
12-16 oz
cranberries, fresh or frozen

Directions Step-By-Step

1
In a heavy 3 qt. saucepan, bring the sugar and water to a boil.
2
While the sugar and water heat, zest the oranges over the pot, so the zest goes right into the pot.
3
Cut the oranges in half, crosswise, and squeeze the juice from the orange halves into the pot. Drop the orange halves into the pot.
4
Stir in the cranberries.
5
Return 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.
6
Remove from heat and cool to room temperature. Chill until ready to serve.
7
NOTES: 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 :)

About this Recipe

Course/Dish: Fruit Sides, Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free, Dairy Free
Other Tag: Quick & Easy