Classic Cranberry Sauce

Total Time:
3 hr 35 min
Prep:
15 min
Inactive:
3 hr
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 pound cranberries (about 4 cups), thawed if frozen
  • 2 medium oranges
  • 1 1/4 cups sugar
  • 1 teaspoon ground coriander
  • Kosher salt
Directions
  • Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.

  • Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours.

  • Photograph by Ryan Dausch

You can refrigerate this sauce for up to 2 weeks.


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    Cranberry Sauce

    Recipe courtesy of Alex Guarnaschelli