Easy Cranberry Sauce

Updated at: Tue, 28 Nov 2023 20:20:48 GMT

Step 1

Step 1 Remove two 3"-long strips of zest from 1 small navel orange with a vegetable peeler; fold each strip in half and pierce with a clove to seal. Cut orange in half and squeeze juice into a measuring glass until you have ¼ cup.

Step 2

Step 2 Combine one 12-oz. bag fresh or frozen cranberries (no need to thaw them if frozen), ¾ cup sugar (you can replace some or all of the white sugar with brown sugar for a deeper, more caramelly flavor), 1 Tbsp. orange zest, a pinch of kosher salt, and 1 cup water in a medium saucepan. If you’re feeling frisky, add 1–2 Tbsp. orange liqueur, such as Cointreau or Grand Marnier.

Step 3

• Bring to a boil over medium heat and cook until the cranberries start to pop and get soft and jammy—they should easily coat the back of the spoon—stirring frequently so nothing sticks and burns at the bottom. This takes about 10 minutes.

Step 4

• Turn the heat off and let the cranberry sauce cool to room temperature (or refrigerate if you like it cold; dealer’s choice).

Step 5

You don’t need to add any thickener—as they pop, the cranberries release their natural pectin, and as the sauce cools, it gels into the texture you know. In my family, it has to be this basic version. I’ve tasted all the gussied-up cranberry relishes, sauces, competes, and more, with various spices, infusions, and toppings. But to us, this simple, easy recipe is best.

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