Cranberry Orange Zest Sauce (Print Version)
Tangy-sweet cranberry sauce featuring fresh orange zest, perfect for holiday meals or sides.
# Recipe Ingredients:
→ Fruit
01 - 12 ounces fresh or frozen cranberries
02 - 1 medium orange, zested and juiced (about 1 tablespoon zest and 1/3 cup juice)
→ Sweetener
03 - 3/4 cup granulated sugar
→ Liquid
04 - 1/4 cup water
→ Optional Additions
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground allspice
# Directions:
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 - Bring the mixture to a boil over medium-high heat, stirring occasionally.
04 - Lower heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until cranberries burst and sauce thickens.
05 - Stir in ground cinnamon and allspice, if using.
06 - Remove from heat and allow to cool to room temperature; sauce will thicken further.
07 - Transfer to a serving container or airtight jar and refrigerate until serving.
# Expert Advice:
01 -
- It takes less time than setting the table and tastes leagues better than anything from a can.
- The orange zest adds a brightness that makes people ask what your secret is.
- You can make it days ahead, so theres one less thing to worry about on the big day.
02 -
- Do not skip the cooling step, the sauce really does thicken as it cools and you will think it is too runny at first.
- If you want it smoother, mash the berries gently with the back of a spoon while they simmer.
- Taste it before you chill it, you can always stir in a bit more sugar or a squeeze of lemon if the balance feels off.
03 -
- Zest the orange before you juice it, it is nearly impossible to zest a halved orange without making a mess.
- If the sauce gets too thick after chilling, stir in a tablespoon of water or orange juice to loosen it up.
- A pinch of salt right at the end brightens everything and makes the flavors pop even more.