Homemade cranberry sauce

Name: Homemade cranberry sauce
Total time: 1 h 15 min
Yield: 8
Cuisine: american
Ingredients: 340 g fresh cranberries (one 12-oz bag, or frozen); 150 g granulated sugar (¾ cup); 120 ml orange juice (½ cup); 120 ml water (½ cup); 1 tsp orange zest (from 1 orange); 1 pinch pinch of salt

One bag of cranberries, sugar and orange, ten minutes on the stove. Miles better than the can.

⏱ 1 h 15 min
🍽 Serves 8
📈 Easy

Vegan
Gluten-free
Dairy-free
Nut-free

AI can make mistakes: always check labels.

Ingredients

340 gfresh cranberriesone 12-oz bag, or frozen
150 ggranulated sugar¾ cup
120 mlorange juice½ cup
120 mlwater½ cup
1 tsporange zest (optional)from 1 orange
1 pinchpinch of salt

Steps

1
Prep: rinse the cranberries in a colander and pick out any soft or shriveled ones. Zest the orange to get 1 tsp.
2
Have the prepped cranberries ready beside the stove.
3
In a medium saucepan, stir the sugar, orange juice and water over medium-high heat until the sugar dissolves and it comes to a boil.
4
Add the cranberries and simmer, stirring now and then, until most of them pop and the sauce thickens, 10 to 12 minutes. Stir in the orange zest and salt.
⏱ 12 min
💡 It looks thin when hot; it sets up a lot as it cools.
5
Take it off the heat and let it cool for 10 minutes. Taste a cooled spoonful: stir in a tablespoon or two more sugar while it's still warm if it's too tart.
⏱ 10 min
💡 Hot sugar syrup burns: let it cool before tasting.
6
Cool to room temperature, then cover and refrigerate at least 1 hour, or up to 1 week. It also freezes well for up to 2 months.
⏱ 45 min