4-ingredient cranberry sauce with orange juice is sweet, tart, ready in 15 minutes, and a classic sauce to complement your holiday feast, roast dinner, or dessert!
¾ cupto 1 cup of sugar (depending on sweetness preference)
1(12-ounce) bag of fresh or frozen cranberries
½ teaspoonof orange zest(optional)
Instructions
In a medium saucepan over high heat, bring the water and orange juice to a boil. Add in the sugar and stir until it is dissolved.
Pour in the cranberries and stir until they begin to burst, then lower heat to a simmer, add in the orange zest (if using), and allow to cook for 10 minutes.
Remove from heat and allow to cool to room temperature. Place it in the refrigerator for an hour to chill and continue thickening.
Notes
Don’t add the zest too early: Or it can become bitter in the sauce.
To adjust texture: For smoother cranberry and orange sauce, use an immersion blender to blend some or all the cranberry sauce.
To adjust the consistency: Use more/less liquid in the sauce. Thicken it with cornstarch if necessary. Note it thickens more when chilled.
Leave it to cool: Not only will it thicken as it cools, but the flavors also have more time to meld.