Homemade Cranberry Sauce
Ditch the canned version for this vibrant, ruby-red sauce that perfectly balances tart cranberries with sweet citrus and warming spices. This simple yet sophisticated side dish thickens beautifully as it cools, providing a fresh and flavorful accompaniment to any festive meal.
Prep
5m
Cook
15m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 12 oz 340 g | Fresh or Frozen Cranberries |
| 1 cup 200 g | Granulated Sugar |
| 0.5 cup 120 ml | Orange Juice (Freshly Squeezed) |
| 0.5 cup 120 ml | Water |
| 1 tbsp 6 g | Orange Zest |
| 1 whole 1 piece | Cinnamon Stick |
| 1 pinch 0.5 g | Salt |
2 Method
Step 1. Rinse the cranberries in a colander and pick through them to discard any soft or damaged berries.
Step 2. In a medium saucepan, combine the sugar, orange juice, and water over medium-high heat. Bring to a boil, stirring occasionally until the sugar is completely dissolved.
Step 3. Add the cranberries, orange zest, cinnamon stick, and a pinch of salt to the saucepan.
Step 4. Return the mixture to a gentle boil, then reduce the heat to medium-low. Simmer for 10 to 12 minutes, or until the cranberries have burst and the sauce has begun to thicken.
Step 5. Remove the pan from the heat and take out the cinnamon stick. The sauce will continue to thicken significantly as it cools.
Step 6. Transfer the sauce to a bowl and let it cool to room temperature, then refrigerate until ready to serve.
💡 Chef's Tips
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For a deeper flavor profile, add a splash of bourbon or port wine during the last 5 minutes of simmering.
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Don't overcook the sauce; once most of the berries have popped, it is done. Overcooking can lead to a bitter taste.
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Make this at least a day in advance to allow the flavors to meld and the texture to set perfectly.
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If you prefer a smoother texture, you can pulse the cooled sauce briefly in a food processor.
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