Homemade cranberry sauce is easier to make than you might think, and it takes your turkey dinner to another level. And don’t get me started on how delicious it is on Thanksgiving leftover sandwiches (which I happen to love more than the dinner itself.) This cranberry sauce is also delicious used in dessert recipes, like bars and cookies, such as my Cranberry Orange Crumb Cake Cookies.
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servings
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Ingredients
- 12 ounces (340g) cranberries, fresh or frozen, picked over, stems removed and rinsed (about 1 3/4 cups)
- 2/3 cup (132g) granulated sugar
- 1/3 cup (66g) packed brown sugar
- 1/2 cup (118ml) orange juice
- 1/2 cup (118ml) water
- Zest of 1 medium orange
- 1/4 teaspoon cinnamon
- 1 tablespoon honey
- 1 pinch fine sea salt to taste
Ingredients
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Instructions
- In a medium saucepan, combine the cranberries, granulated sugar, brown sugar, orange juice, water, orange zest and cinnamon. Bring to a boil over medium heat. Turn the heat down to medium-low and simmer until the cranberries soften and the mixture thickens to a jam consistency, about 18-25 minutes. Stir in the honey and salt. Transfer the mixture to a bowl and set aside to cool to room temperature. The sauce will thicken a bit as it cools.