Easy Cranberry Sauce With Orange
My mother Sally made this cranberry sauce every Thanksgiving when I was growing up. The recipe is simple enough to make without much thought but good enough that people always ask about it. The combination of cranberry, orange juice, and a little sugar produces a jammy, substantial sauce with the right balance of tart and sweet. While this is a fairly classic recipe, I reduced the sugar by a quarter cup to make it a little more tart and fruit-forward.
The technique that makes it work is holding back a cup of cranberries and adding them later in the cooking process. The first batch breaks down into the base of the sauce while the second stays more intact, giving it texture and body rather than a uniform puree.
One thing I’ve learned making this myself is to go easy on the orange zest. A strip or two is enough to add a background citrus note without overpowering the cranberry.
Ingredients
- 4 cups cranberries (or 1 package)
- 3/4 cup sugar
- 3/4 cup orange juice
- 1-2 strips orange zest
- 1/4 cup water
Instructions
- Wash cranberries, removing any stems.
- Using a zester or sharp knife, cut 1-2 strips of orange zest.
- If using fresh oranges, squeeze enough juice to get 3/4 cup.
- Set aside 1 cup of cranberries.
- In a saucepan, combine the remaining 3 cups of cranberries, sugar, orange juice, and water.
- Cook on medium-high for 4-5 minutes until the cranberries crack.
- Add the reserved cup of cranberries and the orange zest.
- Continue cooking on medium for 3 minutes, stirring occasionally.
- Remove from heat and allow to cool.
- Refrigerate for at least 1-2 hours before serving.