I always make my own cranberry sauce for Thanksgiving. This year, I'm making Zesty Orange Cranberry Sauce! I make this a day or two ahead so the flavors have some time to meld together!
12 oz fresh organic cranberries
1 cup granulated sugar (adjust to taste)
1 cup water
Zest of 1 orange
2 tablespoons fresh orange juice
1 cinnamon stick (optional)
Rinse the Cranberries: Rinse under cold water and remove any stems or leaves.
Combine Ingredients: In a medium saucepan, combine the cranberries, sugar, water, orange zest, fresh orange juice, and the optional cinnamon stick.
Cook on Medium Heat: Place the saucepan over medium heat and bring the mixture to a boil.
Reduce Heat: Once boiling, reduce the heat to medium-low and let it simmer. Stir occasionally.
Simmer: Allow the cranberries to simmer until they start to burst and the sauce thickens, usually around 10-15 minutes.
Add the Zest: Add the zest after the berries burst.
Check for Sweetness: Taste the cranberry sauce (it will be very hot - put some on a spoon and let it cool first) and adjust the sweetness if needed by adding more sugar. Keep in mind that it will continue to thicken as it cools.
Remove from Heat: Once the cranberries have burst and the sauce has started to thicken, remove the saucepan from the heat.
Cool and Remove Cinnamon Stick: Allow the cranberry sauce to cool for a bit. If you used a cinnamon stick, remove it.
Chill and Serve: Transfer the cranberry sauce to a serving bowl and refrigerate until ready to serve. It will continue to thicken as it cools.
Serve: Serve the Orange Zest Cranberry Sauce alongside your Thanksgiving feast or as a flavorful topping for desserts.
This cranberry sauce can be made a day or two in advance and stored in the refrigerator. Enjoy the sweet-tart burst of flavor with the added zing of orange zest! Best - Jen G.