Cranberry Sauce
This Cranberry Sauce is a perfect, fresh side dish that isn't just ideal for holidays, it's a great fit for many dinners!
Ingredients
- 12 ounces fresh cranberries
- ½ cup fresh orange juice
- ⅓ cup honey
- 2 tablespoons orange zest
- 1 teaspoon ground cinnamon
Instructions
- In a medium saucepan, add cranberries, orange juice, honey, orange zest, and cinnamon. Stir to combine.
- Bring to a boil over medium-high heat, then reduce to a simmer. Let cook for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Remove from heat and let the sauce cool completely. It will continue to thicken as it cools.
- Transfer to a bowl or jar. Serve immediately or refrigerate until ready to use.
Video
Notes
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- Taste as you go: If the sauce is too tart, add a little more honey to sweeten.
- Use a mesh strainer: For a smoother sauce, press it through a fine mesh sieve after cooking.
- Make it chunkier or smoother: Mash the cranberries for a jam-like texture, or leave them whole for a rustic look.
- Don’t overcook: Once the cranberries burst and the sauce thickens, remove from heat to avoid a jam-like consistency.
- Let it chill: Refrigerating for at least 2 hours enhances the flavor and texture.
- Flavor boosters: Add a splash of vanilla or a pinch of ground cloves for extra depth.
- Make ahead: This sauce can be made up to 5 days in advance, perfect for holiday prep.
