Cranberry Sauce
A simple homemade cranberry sauce with a bright sweet-tart balance. Fresh cranberries simmer in a sugar-water syrup until they burst, then rest to a glossy, jewel-toned finish.
Ingredients
Main Ingredients
- 1 cup water
- 1 cup granulated sugar
- 12 oz fresh cranberries can use frozen
- orange zest from 1 orange, optional
Instructions
Instructions
- In a medium saucepan over medium-high heat, combine sugar and water. Stir until mixture comes to a gentle boil, about 1–2 minutes.
- Add cranberries and return to a boil. As they start to crackle, lower heat to maintain a simmer.
- Simmer, stirring occasionally, until most berries have popped and sauce is slightly thickened, 8–10 minutes.
- Remove from heat and stir in orange zest if using. Let sauce rest for 20 minutes; it will thicken as it cools.
Notes
Rinsing berries and picking out stems enhanced the clean, fruity flavor in my first batch.
A pinch of salt added at the boil stage rounded out tart edges, a tip I discovered after a too-sharp second trial.
Be patient: the sauce thickens considerably as it cools, so always allow the full resting time before serving.