Cranberry sauce is so simple; there’s really no reason to have it only once a year. Boil cranberries in a thick simple syrup. Add a little orange zest and a bit of lemon juice and it’s done!
There’s no need to add gelatin or any other thickener. Cranberries are packed with natural pectin that will thicken the sauce on its own. In fact, more pectin will be released the longer the cranberries cook. If you want a thinner sauce, cook the cranberries just to the point where they finish bursting open. If you want a thicker sauce, cook the cranberries for 5-10 minutes longer. We like a medium consistency and will be cooking these for about 15 minutes — 5 minutes beyond the point of bursting.
Sure, cranberry sauce is great with turkey and all the trimmings. But, it can be used in so many other ways. Use it to flavor yogurt, toss it in a smoothie, or spoon it over cheesecake. How about served alongside a brie-stuffed quesadilla? YUM!
This recipe can be made and refrigerated in advance and stores well for a week or two.
- 2 cups water
- 2 cups sugar
- 2 pounds fresh cranberries
- zest from one orange
- 1/2 teaspoon lemon juice
- Add water and sugar to a large pot. Stir and bring to a boil, stirring occasionally.
- Add cranberries and simmer for about 15 minutes, or about 5 minutes beyond the point where the berries have burst open. Stir occasionally throughout the process.
- Remove from heat.
- Stir in zest and lemon juice. Allow to cool. Sauce will thicken as it cools.