Cranberry sauce is a Thanksgiving staple. Fresh cranberry sauce is a nice alternative to the congealed stuff in a can. This cranberry sauce on a sandwich with some leftover turkey would be perfection.
12 oz fresh Cranberries
1 cup Sugar
1 Orange zested and juiced
1 tbsp water
Pinch of salt
Set aside ½ cup of cranberries and add the rest to a pot of on low heat along with the sugar, orange juice, orange zest, water, and a pinch of salt.
Let cook on low for 10 minutes stirring occasionally. The cranberries should start to soften and the sugar should be dissolved.
Turn the heat up to medium and cook for an additional 12 minutes. The cranberried should pop and thicken.
Turn the heat back to low and add the ½ cup of reserved cranberries and cook for another 5 minutes.
Let the cranberry sauce come to room temperature and serve.
Notes: You can add more sugar if you prefer but I like it to remain a little tart. I was surprised that fresh cranberry sauce didn’t use gelatin but the cranberries are high in pectin which creates a natural gel. You could add apples, nuts, or a splash of red wine to jazz up this recipe.