The Berry Best Cranberry Sauce

The Berry Best Cranberry Sauce

Prep time: 5 mins
Cook time: 15 mins
Inactive time: 1 hr
Total time: 1 hr 20 mins

Servings: 6-8

Ingredients:
1 bag of cranberries, washed and picked over
1 cup granulated white sugar
Juice of one large orange, plus enough water to make a total of 1 cup liquid
Orange peel from one orange – you want fairly long strips, which adds extra citrus flavor as well as an awesome kick of color
Optional: 3 whole cloves

Photo by Claire Hurley

Photo by Claire Hurley

Directions:

  1. Combine the sugar and the orange juice/water mixture and bring to boil in a medium sauce pan. Add cranberries, orange peel, cloves, and return to a boil. Be careful of popping berries!

    Photo by Claire Hurley

    Photo by Claire Hurley

  2. Reduce the heat and simmer for ten minutes or so, stirring occasionally. If you prefer a smoother cranberry sauce, you can mash the cranberries with the back of a fork. If chunkiness is your thing, just let it be.
  3. Let the sauce cool to room temperature (it will thicken as it cools) and refrigerate. It will last a week in the fridge (but we are guessing there won’t be much left to store).

    Photo by Claire Hurley

    Photo by Claire Hurley

Hint: If you can’t wait until Thanksgiving to give this sauce a go, try it on a regular turkey sandwich with Havarti cheese.

Warning: You may never use mayo again. It also adds a bright punch to a bowl of oatmeal in the mornings – add in some slivered almonds and extra cinnamon as well for a festive seasonal breakfast.

Photo by Claire Hurley

Photo by Claire Hurley

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