Cranberry Sauce
Ingredients
Yield about 2 cups
- 2 cups whole cranberries, fresh or frozen
- 0.5 cup sugar
- 1 medium orange, grated zest and juice
- 0.5 cup water
- 1 stick cinnamon, about 3" long, broken in half
- 0.25 teaspoon ground cloves
Instructions
- Sort the cranberries, discarding any soft ones. In a saucepan over medium-high heat, stir together the cranberries, sugar, orange zest and juice, water, cinnamon stick, and cloves.
- Bring to a boil, reduce heat to low, and cover partially. Simmer, occasionally stirring, until the sauce thickens and the cranberries have burst 10 to 15 minutes.
- Transfer to a bowl and let cool, then cover and refrigerate until serving. You will have about 2 cups of sauce.
Video
Cranberry Sauce: Cooking Tips
1. Use Fresh or Frozen Berries: Fresh berries offer a vibrant flavor, but frozen cranberries work well too, especially if fresh ones aren’t in season.
2. Adjust Sweetness Gradually: Taste as you cook, especially if you’re using oranges of varying sweetness. You can add a bit more sugar if the sauce is too tart.
3. Add Citrus Zest at the Right Time: Orange zest brings a bright flavor. Add half initially and adjust as it cooks, to avoid overwhelming the sauce with citrus.
4. Experiment with Spices: Cinnamon and cloves add warmth, but you can try other spices like star anise, ginger, or even a dash of nutmeg for a unique twist.
5. Control Texture by Cooking Time: For a thicker sauce, simmer longer. If you prefer a more jelly-like texture, cook a few minutes less.
6. Let It Cool Before Serving: The sauce thickens as it cools, so allow time for it to set fully before serving.
7. Make It Ahead: Cranberry sauce improves in flavor after a day in the fridge, making it an ideal dish to prepare in advance.
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