Cranberry Sauce with Orange
Classic homemade cranberry sauce made on the stovetop in 15 minutes: fresh cranberries simmered with sugar, water and orange juice until they burst and turn glossy, then finished with orange zest and a pinch of cinnamon. It sets softly as it chills. The photos show the dried cranberry version described in the notes.
Ingredients
Cranberry Sauce
- 1/2 cup water
- 3/4 cup granulated sugar
- 12 oz fresh or frozen cranberries about 3 cups, rinsed and picked over
- 1/2 cup orange juice fresh squeezed, from about 2 oranges
- 1 tsp orange zest from 1 orange
- 1/4 tsp ground cinnamon optional
Equipment
- Medium saucepan
- Spoon
- Colander
- Zester
Instructions
Make the Syrup
- Start with the water. Zest and juice the oranges and rinse the cranberries, setting aside a half cup of the firmest berries if you want extra texture at the end. Pour the water into a medium saucepan.
- Add the sugar. Tip the sugar into the water and set the pan over medium heat.
- Dissolve it. Stir for 2 to 3 minutes until the sugar has dissolved and the liquid looks clear and syrupy.
- Pour in the orange juice. Add the orange juice and stir it through the syrup.
Cook the Cranberries
- Add the cranberries. Tip in the cranberries and bring the pan to a gentle boil. Within 4 to 5 minutes the berries will start to pop.
- Simmer. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring often, until most of the berries have burst and the liquid looks glossy and thick.
Finish and Cool
- Add the zest and cinnamon. Take the pan off the heat and stir in the orange zest, the cinnamon and the reserved raw berries, if using.
- Cool and chill. Let the sauce cool in the pan for 20 minutes, then transfer it to a bowl and refrigerate until set. Serve chilled or at room temperature.
Notes
Pictured version: the photos show the dried cranberry version, not the classic recipe above. For it, dissolve 1/4 cup sugar in 1 cup orange juice and 1/2 cup water, add 1 1/2 cups sweetened dried cranberries, and simmer for about 10 minutes until the berries are plump and the liquid has reduced to a thin syrup. Stir in the zest and cinnamon off the heat. It stays loose and whole-berry rather than gelling. Makes about 2 cups.
Doneness: most of the berries should have burst and the liquid should look glossy, 10 to 15 minutes after it comes to a boil. It thickens a great deal as it cools, so pull it while it still moves like a loose jam.
Make ahead: make it 3 or 4 days before the meal and keep it covered in the fridge. Loosen a stiff sauce with a tablespoon of orange juice or water.
Storage: refrigerate for up to 10 days or freeze for up to 3 months. Thaw overnight in the fridge and stir.
Substitutions: frozen cranberries straight from the bag, with a minute or two added to the simmer; 1/2 cup maple syrup in place of the sugar; port or red wine in place of the water. Use 1/2 cup sugar for a tarter sauce or a full cup for a sweeter one.
Nutrition values are an estimate.
Nutrition
Calories: 105kcal | Carbohydrates: 27g | Sodium: 1mg | Potassium: 63mg | Fiber: 2g | Sugar: 22g | Vitamin A: 60IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 0.2mg