Cranberry Sauce
Classic cranberry sauce is so easy to make. It's a million times better than the canned stuff. This is perfectly spiced with the most delicious hint of vanilla and orange.
Servings: 8 people
Cost: $5
Equipment
- 1 medium saucepan
- 1 silicon spatula
Ingredients
- 1 (12-ounce) bag of fresh cranberries
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon kosher salt
- 1/2 cup water
- 1 teaspoon orange zest
- Juice from 1 orange about 3 to 4 tablespoons
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated ginger (from 1/2-inch knob of ginger)
- 1 cinnamon stick
Instructions
- In a medium saucepan, set over medium heat, add the cranberries.
- Zest the orange and add the zest to the cranberries.
- Squeeze in the orange juice, along with all of the other ingredients.
- Bring to a simmer and cook for about 10 to 15 minutes, until the cranberries have burst and the sauce has reduced slightly. Give it a taste (be careful, it'll be hot!) and adjust the seasonings. You may want it to be a bit sweeter.
- Remove the cinnamon stick and discard. Transfer to the refrigerator to chill. The cranberry sauce will thicken as it cools.
- Keeps in the fridge when stored in an airtight container for up to 5 days.
Notes
To Make Ahead:
This recipe is great to make-ahead. Make the recipe in its entirety and transfer to an airtight container. When completely cool, place a lid on it and keep it in the fridge for up to 3 days. Reheat, if you like, over low heat and serve.
Equipment:
Le Creuset Saucepan | Silicon Spatulas | Microplane | Knife | Cutting Board | OXO Measuring Cups | OXO Measuring Spoons |
Nutrition
Calories: 86kcal
