Fennel Orange Cranberry Sauce
- 8 ounces frozen or fresh whole cranberries
- 1/2 navel orange, zested
- 1 whole navel orange, juiced
- 1/2 cup sugar
- 1/2 cup water
- 1/2 teaspoon fennel seeds
DirectionsWatch how to make this recipe.
Combine all ingredients in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook, stirring frequently, until cranberries begin to break down and water evaporates, about 8 to 10 minutes. Remove from the heat and allow to cool before serving.
Recipe courtesy of Dave Lieberman