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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American, Thanksgiving
Servings: 8 people
Cost: $5
1 medium saucepan
1 silicon spatula
- 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
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.
Calories: 86kcal