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Perfect Cranberry Sauce

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This perfectly balanced sweet-and-tangy recipe will make both cooked cranberry sauce and raw relish lovers happy. Reserving some whole cranberries while others simmer and burst in the pot is the key. This adds a fresh pop to the sauce that Team Relish will appreciate. Make the sauce a day (or a couple days) ahead of Thanksgiving or any holiday celebration that calls for cranberries. The longer it sits, the more flavorful it gets. And don’t worry about leftovers – the sauce can be slather on a turkey sandwich, dolloped on pancakes and waffles or mixed with your favorite BBQ sauce and basted on chicken and pork.
  • Level: Easy
  • Total: 37 min
  • Prep: 15 min
  • Cook: 22 min
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Directions

  1. Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.