Cranberry Sauce
Fresh cranberries simmered with sugar and orange zest into a tart-sweet sauce, made with berries grown in the Massachusetts bogs.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 0
- carbs
- 23
- protein
- 0
- calories
- 90
Instructions
- 1
Stir the sugar and water together in a saucepan. Bring the mixture to a boil until the sugar dissolves.
- 2
Add the cranberries to the pan. Bring the liquid back to a boil.
- 3
Lower the heat and simmer for about 10 minutes. Cook until the berries pop open and the sauce thickens.
- 4
Stir in the orange zest and a pinch of salt.
- 5
Take the saucepan off the burner. Let the sauce cool down to room temperature.
- 6
Chill the sauce in the refrigerator before you serve it.
Chef's tips
Listen for the cranberries to pop while cooking, which shows the sauce is thickening naturally. Chill it completely before serving because it gets thicker as it cools.
Storage
Refrigerate in an airtight container up to 2 weeks.
Reheating
Serve chilled or at room temperature; not typically reheated.
Common mistakes to avoid
- •Cooking the sauce too long, which makes it overly thick and sticky like jam.
- •Adding too much sugar, which covers up the natural tart flavor of the cranberries.
Serving suggestions
Cooked Cranberry Sauce?
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