once upon a chef
Homemade cranberry sauce requires just a few ingredients and is a cinch to make. This version is flavored with orange juice and orange zest, which makes it a little more special for the holidays. Serve cranberry sauce with roast turkey, gravy, and all the other classic holiday dishes. If you have any leftover, try mixing it with some mayonnaise — cranberry-mayo is delicious on turkey sandwiches!
– ½ cup fresh orange juice, from two oranges – ½ cup water – 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
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Begin by zesting one of the oranges. A rasp grater is the best tool but any grater with small holes will work — just be sure to leave the white pith behind as it’s quite bitter. Always zest the orange before squeezing the juice out, as it’s near impossible to do afterward.
Combine the orange juice, water and sugar in a medium pot and bring to a boil
Most of the cranberries should burst open, creating a thick sauce. You may need to mash them a bit with a spoon.