A really simple recipe for Cranberry Sauce made with simmered cranberries, sugar, orange and spices. Perfect tart-sweet cranberry sauce for your holiday table.
Add all the ingredinets to a sauce pan. Simmer over medium heat for about 8-10 minutes. You want the berries to be bursting and releasing their juice and pectin.
12 oz fresh, raw cranberries, ¾ cup sugar, zest of 1 orange, ½ cup orange juice, ½ cup water, pinch kosher salt, pinch clove and cinnamon
Remove from the heat and let cool. After they have cooled enough, give them a little taste and make sure they suit your tastebuds perfectly. See flavor and texture troubleshooting in the notes below.
FLAVOR TROUBLESHOOTING:Make sure you taste the cranberries after they have simmered and cooled. This is a good time to adjust any flavors, before they set up in the fridge.Sweeter: add some brown sugar, white sugar, or honey to the cranberries. Pop them back over low heat for a few minutes so the sugar melts into the berries.More Tart: zest in a little lemon and squeeze in some lemon juice. If you have more cranberries you can simmer them in a smidge of water, no sugar, and add them to your cranberry sauce.More Texture: if you want to add a little extra texture to your cranberry sauce you can spoon in a couple tablespoons of crushed pineapple in juice. Just like we use in the this Canned Cranberry Sauce, pineapple goes amazing with cranberries!Too Thin: don't worry, your cranberries will set up in the fridge! The pectin from the berries and the sugar will make them more jelly-like as they cool. You can also simmer for a couple extra minutes to concentrate them a little more.Too Thick: add a little more water or orange juice (or pineapple juice) to thin the berries a little bit.