Cranberry sauce is the perfect side dish for any holiday meal. It is great with turkey, stuffing, plain, or on leftover turkey sandwiches. Every Thanksgiving I make fresh cranberry orange sauce. I love the flavor the orange juice and zest adds to the tart cranberries.
Every year on our Thanksgiving table we have my fresh cranberry orange sauce and a blob of jellied cranberry sauce from a jar. My brother loves the jiggly cranberry sauce that tastes like the can. I don’t know why, I can’t stand it. My dad likes to please everyone so we always serve both. My cranberry sauce is always a hit, while the blob usually only has one slice missing.
Fresh cranberry sauce is simple to make. I love watching the cranberries burst when they start to boil. I add fresh orange juice and zest to compliment the cranberries. The sauce will thicken as it cools. I always make it the day before the big meal and chill it in the refrigerator. This classic cranberry sauce is a must make every holiday season. Skip the jiggly jar sauce and make fresh cranberry orange sauce this year.
Yield: 2 cups sauce
1 cup granulated sugar
1/2 cup water
1/2 cup orange juice
4 cups fresh or frozen cranberries
1 tablespoon orange zest
1. Rinse cranberries with cold water. In a medium saucepan, add sugar, water, and orange juice. Stir until sugar dissolves. Bring to a boil and add cranberries and orange zest. Return to a boil and then reduce heat to medium low. Cook until cranberries start to burst, about ten minutes.
2. Remove from heat and let cool to room temperature. Pour sauce into a serving bowl and chill in the refrigerator. Serve chilled.
*Note-you can make the sauce 1-2 days in advance.
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