Cranberry Sauce
★★★★★
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVES
2 1/2 cups
Ingredients
1 pound
cranberries (fresh or frozen, see Author Notes)
1 cup
freshly squeezed orange juice (about 2 oranges)
1
orange zested (about 1 tablespoon)
1/2 cup
granulated sugar
1 teaspoon
kosher salt
1/4 teaspoon
ground cloves
1/8 teaspoon
ground nutmeg
1
cinnamon stick
Instructions
- Combine all the ingredients in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes, covered, mashing the cranberries with the back of a fork every so often. The sauce is ready when the cranberries are translucent, soft, and broken into half. The texture should resemble a loose jam. If you want a chunkier sauce, you can continue to cook for about 5 minutes to keep reducing the liquid until the desired consistency is achieved. Let cool for about 15 minutes, then remove the cinnamon stick before serving and storing. Refrigerate in an airtight jar for up to 5 days.
