This is a super easy cranberry sauce made with fresh squeezed orange juice. The citrus juice gives it a nice bright flavor. You can cut the recipe in half if you don’t want to make so much sauce. I have a big family so two bags of cranberries suits us just fine. Cranberries have a natural pectin that is released when they burst and which thickens the sauce naturally. If the sauce becomes too thick as it cools, just stir in a little more orange juice or water till it reaches the consistency you like.
CRANBERRY ORANGE SAUCE
- 2 bags (12 ozs. each) fresh cranberries
- 2 cups sugar (you can add more or less sugar to your taste)
- zest of 2 oranges
- juice from 2 oranges (about 1 cup)
- ¼ tsp. salt
- Combine cranberries, sugar, orange zest, orange juice, and salt in a medium saucepan.
- Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens and cranberries have burst, about 15 minutes.
- Pour the cranberry sauce into a bowl and cover with plastic wrap, pressing the plastic wrap against the sauce. This will prevent a skin from forming on top.
- Let cool to room temperature; then refrigerate for at least 8 hours or up to overnight.
NOTE: If you prefer a sauce with a smoother texture, transfer the cranberry mixture to a food processor or blender after cooking, and pulse until sauce is to desired texture.