Cranberry Sauce Orange Zest (Printable version)

A tangy, sweet blend of fresh cranberries and orange zest perfect for festive meals and flavorful sides.

# What You'll Need:

01 - 12 oz fresh or frozen cranberries

02 - 1 medium orange, zested and juiced (about 1 tbsp zest and 1/3 cup juice)

03 - 3/4 cup granulated sugar

04 - 1/4 cup water

05 - 1/2 tsp ground cinnamon

06 - 1/4 tsp ground allspice

01 - Rinse cranberries thoroughly and discard any soft or spoiled berries.

02 - In a medium saucepan, mix cranberries, orange zest, orange juice, sugar, and water.

03 - Heat mixture over medium-high heat until boiling, stirring occasionally.

04 - Reduce heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally until cranberries burst and sauce thickens.

05 - Stir in cinnamon and allspice if desired.

06 - Remove from heat and allow to cool to room temperature; sauce will thicken further as it cools.

07 - Transfer to a serving bowl or airtight container and refrigerate until ready to serve.

01 -

It takes less time than setting the table and tastes like you planned ahead for weeks.
The orange zest adds a brightness that cuts through rich roasted meats without any extra effort.
You can make it days early and it only gets better sitting in the fridge.

02 -

Dont skip the cooling step, the sauce is soupy when hot but firms up beautifully as it sits.
If you want it smoother, mash the berries gently with a fork while they simmer, but I love the whole berry bursts in each bite.
Taste it before you chill it, cranberries vary in tartness and you can always stir in a little more sugar while its still warm.

03 -

Zest the orange over the saucepan so none of those fragrant oils go to waste.
If the sauce gets too thick after chilling, stir in a teaspoon of warm water or orange juice to loosen it up.
Double the batch and keep a jar for yourself, because once people taste homemade they will ask you to bring it every year.