Cranberry Tangy Sweet Sauce (Printable version)
A tangy-sweet blend of fresh cranberries and citrus zest, ideal for enhancing savory dishes with bright flavors.
# Ingredient List:
→ Fruit
01 - 12 ounces fresh or frozen cranberries
→ Sweetener
02 - 3/4 cup granulated sugar
→ Liquid
03 - 1/2 cup water
04 - 1/4 cup fresh orange juice
→ Aromatics
05 - 1 teaspoon grated orange zest
06 - 1 small cinnamon stick
07 - Pinch of salt
# How to Make It:
01 - Rinse the cranberries thoroughly, removing any soft or discolored berries.
02 - In a medium saucepan, combine water, orange juice, granulated sugar, grated orange zest, cinnamon stick, and a pinch of salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
03 - Add the cranberries to the saucepan and cook, stirring occasionally, until they burst and the sauce thickens, about 10 to 12 minutes.
04 - Remove from heat, discard the cinnamon stick, and allow the sauce to cool to room temperature; it will thicken further as it cools.
05 - Transfer the sauce to a serving dish or an airtight container and refrigerate until ready to serve.
# Expert Suggestions:
01 -
- It comes together in barely twenty minutes, so you can make it while everything else is finishing up.
- The tangy-sweet balance feels fancy enough for a holiday table but tastes like pure comfort.
- Once you taste homemade cranberry sauce, you'll never reach for a can again.
02 -
- Don't walk away while it's cooking; cranberries can go from jammy-perfect to scorched faster than you'd think if your heat's too high.
- If you prefer a smoother sauce, mash it while it's still warm, or blend it gently in a food processor after it cools.
03 -
- If you hate bits of fruit, blend it smooth while warm; if you love texture, just let it be and stir occasionally as it cools.
- Use the zest of an orange while the fruit is still in your hand; once you juice it, the zest is harder to extract.