Cranberry Sauce
from onceuponachef.com
Ditch the can and impress your guests with this easy and elegant homemade cranberry sauce—ready to brighten your holiday table in just 15 minutes!
Ingredients
- ½ cup water
- ½ cup fresh orange juice, from two oranges
- ¾ cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
Directions
- 1
In a medium sauce pan over high heat, bring the water, orange juice, and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
- 2
Transfer sauce to a serving bowl. Cover and chill until ready to serve.
- 3
Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.