My husbands words: “Mmm…I don’t usually like cranberry sauce, but that’s really good!” That’s a success in my book! If nothing else, can you all just promise me that you WILL NOT serve canned cranberries at Thanksgiving this year?!?! No offense to those who like canned cranberry sauce but let’s be honest…it’s kind of weird. I mean, it comes out still looking like the inside of the can and the texture is, for lack of a better adjective, mushy. And not to mention, this recipe is SO easy to make, literally 30 minutes, start to finish.
12 oz bag fresh cranberries (if using frozen, thaw first)
3/4 cup sugar
2 tsp orange zest
1 cup fresh orange juice
course salt and ground pepper
1. In a medium saucepan, combine cranberries, sugar, orange zest and 1/2 cup water. Season with salt & pepper.
2. Bring to a boil over medium-high heat, reduce heat to medium-low and simmered until thickened, 15-20 minutes.
3. Remove from heat and add the orange juice, stirring to combine. Let sit for about 10 minutes and serve at room temperature.