- Level: Easy
- Total: 3 hr 35 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 20 min
- Yield: 6 to 8 servings
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.
Cook’s Note
You can refrigerate this sauce for up to 2 weeks.
