Fresh Cranberry Sauce (Print Version)
# Ingredients:
01 -
Rinse a 12-ounce bag of cranberries.
02 -
3/4 cup (150g) of water to keep things moist.
03 -
1/4 cup (60ml) of freshly squeezed orange juice.
04 -
Heaping 3/4 cup (150g) of brown sugar, packed.
05 -
Grated peel of an orange (1 teaspoon).
06 -
1/2 teaspoon vanilla extract, pure for best flavor.
# Instructions:
01 -
Grate the peel first, then squeeze half the orange to get about 1/4 cup of juice.
02 -
Take out 1/2 cup of the cranberries and save them for later to add a chunky texture.
03 -
In a saucepan, toss together the cranberries (except the reserved ones), water, sugar, and orange juice. Heat on medium until it starts to bubble.
04 -
Turn the heat down, stirring off and on, and let it cook for roughly 15 minutes until it thickens and the cranberries pop open.
05 -
Take it off the stove. Mix in the cranberries you saved earlier, the orange zest, and the vanilla extract. It'll keep thickening as it cools.
# Notes:
01 -
You can make it ahead—up to 3 days early.
02 -
Freezes easily and stays good for about 3 months.
03 -
Both fresh and frozen cranberries work well here.
04 -
Can last in the fridge for up to 5 days.