cranberry sauce doesn’t just have to be for Thanksgiving and Christmas only! i tried my hand at making this super simple side dish earlier this month, and keep tweaking to get it just right. let me know what you think of this recipe!
tangy orange cranberry sauce
1 cup sugar [i use this sucanat]
1 cup water
3-4 cups fresh or frozen cranberries [i use fresh]
1/4 cup orange juice [you can use pre-made, or squeeze some in fresh and add the zest too]
in a saucepan bring water and sugar to a boil, stirring to dissolve the sugar. allow to gently boil a few minutes, then add rinsed cranberries and return to a boil.
reduce to medium heat and simmer for about 10 minutes. you can add the orange juice/zest in at any point while it is simmering. stir occasionally to ensure even heat.
remove from heat, stir and transfer to a glass bowl. allow to cool completely at room temperature [i set mine by a window, but that’s because i think i’m in a fairytale or something. also it gives it a nice jelly consistency] and then chill in refrigerator until you are going to use it. you can also serve it warm, but it will be slightly runny. cranberry sauce also freezes well, so feel free to pack up what you won’t use and pull it out at a later date.
this recipe will yield about 2.5-3 cups of sauce.
here is the sauce coming together in the pot!