COOK:
15 minutes
PREP:
5 minutes
YIELD:
4 cups
Ingredients
- 2 (12-oz.) bags fresh cranberries
- 1½ cups sugar
- 1 cup water
- Juice and zest of two oranges
Directions
- Put the cranberries, sugar, water and orange juice and zest into a heavy-bottomed pan and set over medium-high heat. Cook, stirring often, until the sugar has dissolved, and then reduce to medium-low heat. Cook, stirring occasionally, until the cranberries begin to pop, about 10 minutes. Remove from heat, allow to cool slightly and transfer to a serving dish. The cranberry orange sauce will thicken as it cools.
Note(s):
This cranberry orange sauce can be made 2 days ahead and stored, covered, in the refrigerator.
Fresh or frozen cranberries are fine.
Fun variations: add Grand Marnier for a boozy version, chopped Granny Smith apples for a chunky version or walnuts for a nutty version.
Leftover uses: on crostini with goat cheese, in a grilled cheese with brie and sliced apple, on baked brie wrapped in puff pastry, and served with fresh popovers, a Dutch baby or French toast.
