Cranberry Sauce


Cranberries are excessive in pectin, which facilitates them set obviously right into a jelly with out the want for some other thickeners. Orange zest and cinnamon are herbal taste pairings for cranberries, improving and complementing their tartness.


  • 1 (340g) bag sparkling or frozen cranberries
  • 1 cup sugar (140g)
  • 1/2 cup water (115g)
  • 2 strips zest and a pair of tablespoons (30ml) juice from 1 orange (optional)
  • 1 cinnamon stick (optional)
  • Pinch kosher salt


  1. Combine all elements in a 3-quart saucier or saucepan. Bring to a boil over medium-excessive warmness, then lessen to a simmer. Cook, stirring occasionally, till berries begin to pop. Press berries towards aspect of pan with a wood spoon and maintain to cook, stirring occasionally, till berries are absolutely damaged down and acquire a jam-like consistency, approximately 10 mins total.
  2. Remove from warmness and permit to chill approximately 30 mins. Stir in water in 1-tablespoon increments to modify to preferred consistency. Cranberry sauce may be served right away or saved withinside the fridge for numerous months.
  3. Cranberry sauce may be made and refrigerated in a sealed box for at the least one week earlier than serving, or frozen for numerous months.


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