This sophisticated and simple homemade cranberry sauce will dazzle your guests—ditch the can and have it ready for your holiday table in only fifteen minutes!
Ingredients:
- ½ cup water
- ½ cup fresh orange juice, from two oranges
- ¾ cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
Instructions:
Step:No:01
Heat the orange juice, sugar, and water in a medium-sized saucepan until they boil. Bring back to a boil after adding the cranberries, orange zest, and salt. Lower the temperature to medium and simmer for ten to twelve minutes, or until the majority of the cranberries have popped open. (You might need to use a spoon to crush them a little.)
Step:No:02
Pour the sauce into a dish for serving. Once ready to serve, cover and refrigerate.
Step:No:03
Prepare in Advance/Freeze Instructions: Store the cranberry sauce in the refrigerator in a closed jar for up to 10 days. For a maximum of two months, it can also be frozen. Before using, let it thaw in the fridge for a whole night.
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