This is a very simple and easy to prepare cranberry sauce recipe. It has added flavor from orange juice and orange zest. I have also made this recipe with just water, and no zest, and it was very good. However the added orange juice really makes it special. Sometimes, I also omit the orange zest, if I do not have an orange on hand. It still turns out amazing. When I was a kid, we always had the traditional cranberry sauce in a can, jellied, not whole berry. My mother always put it in the same serving dish, sliced. Granted, I did like the traditional canned cranberry sauce, but after discovering this super simple recipe, I will never go back. You can make this sauce the day before, and chill it in any container you want, even a tin can if you so desire. It will jell up and take on the shape of whatever container you place it in. It would be beautiful to put it in a holiday mold for a party.
Cranberry Sauce Recipe
Ingredients
- 1 package 12 oz fresh cranberries
- 1 cup sugar
- 1 cup orange juice
- 1 teaspoon orange zest
- a pinch of kosher salt
Method
- Add all ingredients to a saucepan. Bring to a boil. Turn heat to a simmer, and cook until sauce is very deep red and has thickened.
- Serve warm, or chill overnight until set.
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Tags: cranberries
We had canned cranberry a couple of years in a row as a kid. Totally remember the “schlunk” sound as it shimmied its way outta the can!
Love homemade cranberry sauce. Too bad I’m the only one who eats it. Hubby only eats the jellied kind from the can.
Am bringing cranberry apple to my cousin’s house on Christmas day. Wanted to take a moment away from the kitchen to stop and wish you a blessed and merry Christmas Angie!
♥ Kathy