Cranberry Sauce with Orange Juice and Fresh Citrus Zest
Fresh cranberries simmer with sugar, measured orange juice, water and zest before a refrigerator set for eight sauce portions.
Equipment
- Heavy saucepan
- Citrus grater
- Measuring cup
- Shallow heat safe bowl
Ingredients
Sauce
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1/4 cup orange juice
- 1/2 cup water
- 1 tablespoon finely grated orange zest No white pith
Instructions
- Sort and rinse berries. Wash the orange and measure zest and juice separately.
- Combine all ingredients and warm until sugar dissolves. Simmer gently 10 to 15 minutes until most berries burst and sauce is lightly syrupy.
- Transfer to a shallow heat safe bowl and cool about 20 minutes.
- Refrigerate at least 2 hours and divide into eight sauce portions.
Notes
Substitutions: Use measured orange juice and water rather than an unmeasured whole orange yield.
Tips: The sauce thickens as it cools. No pantry canning process is supplied.
Storage: Refrigerate up to 4 days or freeze up to 2 months for quality. Thaw cold and stir.