Easy Cranberry Sauce (Printable Version)
# What You'll Need:
01 -
340g (12 oz) cranberries, rinsed
02 -
150g (3/4 cup) water
03 -
60ml (1/4 cup) fresh orange juice
04 -
150g (3/4 cup) packed light or dark brown sugar
05 -
1 teaspoon orange zest
06 -
1/2 teaspoon pure vanilla extract
# How to Make It:
01 -
Zest the orange first, then cut and juice it to obtain 60ml (1/4 cup) of fresh juice. You'll need approximately half of a large orange.
02 -
Set aside 120g (1/2 cup) of the rinsed cranberries to add at the end for texture.
03 -
Combine the remaining cranberries, water, orange juice, and brown sugar in a medium saucepan over medium heat. Stir occasionally until the mixture comes to a simmer.
04 -
Once simmering, reduce heat to low-medium. Continue cooking for about 15 minutes, stirring occasionally, until liquid has reduced and cranberries have burst and thickened.
05 -
Remove from heat and stir in the reserved cranberries, orange zest, and vanilla extract. The sauce will continue to thicken as it cools.
06 -
Serve warm or at room temperature. Leftovers can be refrigerated in a covered container for up to 5 days.
# Handy Tips:
01 -
The sauce will continue to thicken as it cools.
02 -
You can use fresh or frozen cranberries. If using frozen, there's no need to fully thaw them.
03 -
For a sweeter sauce, increase brown sugar to 200g (1 cup).
04 -
Prepare up to 3 days ahead and refrigerate, or freeze for up to 3 months.