Cranberry Sauce
Servings 2 cups
Equipment
- Strainer
- Large saucepan
Ingredients
- 12 oz bag of fresh cranberries *frozen will work as well
- ¾ cup white sugar
- ½ cup freshly squeezed orange juice
- ½ cup water
- Pinch of salt
- ½ tsp orange zest
- ⅛ tsp vanilla extract
Instructions
- Zest your oranges and then juice them. Rinse the fresh cranberries in a strainer.
- Heat a large saucepan over medium-high heat. Add the fresh cranberries, white sugar, freshly squeezed orange juice, water, and salt. Cook, stirring often until it comes to a boil, about 3-5 minutes.
- Reduce the heat to low and continue to cook, stirring occasionally, until the cranberries have burst and the sauce has thickened, about 10 minutes.
- Remove from the heat and stir in the orange zest and vanilla extract. Stir to combine and pour into a serving dish.
- This cranberry sauce is excellent served warm, at room temperature, or cold.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy.