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Cranberry sauce with whole berries and orange zest in a serving bowl.
Hannah Brooks

Cranberry Sauce

Fresh cranberries simmer with sugar, water, orange zest, and orange juice until the berries burst. Chill until thickened.
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Prep Time 5 minutes
Cook Time 10 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fresh cranberries rinsed and picked over
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1 tsp orange zest finely grated
  • 1/4 cup fresh orange juice
  • 1 pinch kosher salt

Equipment

  • 1 zester
  • 1 small saucepan
  • 1 Wooden spoon
  • 1 heat-safe bowl

Method
 

  1. Combine cranberries, sugar, water, orange zest, orange juice, and salt in a saucepan.
  2. Bring to a boil over medium-high heat, stirring until sugar dissolves.
  3. Reduce heat to medium-low and simmer 8 to 10 minutes, stirring occasionally, until most berries burst and the liquid looks syrupy.
  4. Remove from heat and cool 20 minutes.
  5. Transfer to a bowl, cover, and chill at least 2 hours until thickened.

Notes

The sauce thickens as it cools. For less sweetness, start with 2/3 cup sugar. Refrigerate up to 1 week. Nutrition is an estimate.
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