Fresh Cranberry Sauce with a Hint of Orange
Made this simple cranberry sauce, and I’ll never go back to canned! Perfect blend of sweet and tart with a hint of orange!
Ingredients
- 1 cup water
- 1 cup sugar
- 12 oz fresh cranberries washed
- Orange peel or orange juice to taste (optional)
Instructions
- Prepare the Base: In a medium saucepan, combine water, sugar, and orange peel or juice (if using). Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved.
- Add the Cranberries: Once boiling, carefully add the cranberries to the pot. Stir, then bring to a gentle boil, and reduce the heat to low.
- Cook the Sauce: Allow the cranberries to cook for about 10 minutes, stirring occasionally. As they cook, the cranberries will start to pop and break down, thickening the sauce.
- Cool and Set: Turn off the heat. The cranberry sauce will continue to thicken as it cools. Transfer to a serving dish or storage container, and store in the refrigerator for up to 3 days.
Notes
- Taste Adjustment: After the sauce cools, taste it to see if it needs any additional sweetness. Stir in a small amount of sugar or honey if desired.
- Thicker Sauce: For a thicker consistency, let the sauce cook for a couple of extra minutes until it reaches your preferred thickness.
- Easy Additions: Fresh herbs like rosemary or thyme can add a gourmet touch. Add a sprig while cooking and remove before serving.
- Texture Control: If you prefer a smoother sauce, use a spoon or potato masher to break down the cranberries further as they cook.