Traditional Cranberry Sauce

Name: Traditional Cranberry Sauce
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: 1 orange; 1 cup sugar; 3 tablespoons water; 12 ounces fresh or frozen cranberries, if frozen, defrost for 1?2 hours before using; 1 stick cinnamon

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Level: Easy

Total: 30 min
Active: 10 min

Yield: 8 servings

This jewel-bright cranberry sauce perfectly balances sweet and tart. Whether you use fresh or frozen cranberries, it beats the canned stuff by a mile!

Level: Easy

Total: 30 min
Active: 10 min

Yield: 8 servings

Ingredients

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1 orange

1 cup sugar

3 tablespoons water

12 ounces fresh or frozen cranberries, if frozen, defrost for 1?2 hours before using

1 stick cinnamon

Directions

Use a peeler to remove the zest from the orange in wide strips, leaving the bitter white pith behind. Cut the orange in half and squeeze the juice into a small bowl.
In a saucepan, add sugar, water, cranberries, orange zest, cinnamon stick, and orange juice; stir to combine. Over medium heat, bring to a simmer; then turn the heat to low. Continue cooking at a low simmer, stirring occasionally, until the cranberries have split and the sauce thickens, 15–25 minutes.
Remove the cinnamon stick and orange zest and discard (optional). Transfer the cranberry sauce to a serving bowl. Serve warm or at room temperature. (Note: If making ahead of time, let the cranberry sauce cool before transferring it to an airtight container. Refrigerate for up to 3 days, then serve cold.)