You will notice this cranberry sauce has a little less sugar than the average recipe. I like my cranberry sauce tart but you can surely add another 1/4 cup of sugar, if you prefer it sweeter. The zest of the orange contains essential oils that add wonderful flavor. I like to stir in some chopped mint at the end for an unexpected twist on traditional cranberry sauce. It’s great on leftover turkey sandwiches after Thanksgiving as well!
1 12oz bag fresh cranberries
3/4 cup sugar
Zest from 1 orange plus half of orange, sliced
1/2 tsp kosher salt
Chopped mint, for garnish and flavor, optional
Add all ingredients along with 1 cup water to a medium saucepan and bring to a boil. Reduce to simmer, stirring frequently, for about 10 minutes, until sugar dissolves and cranberries begin to burst. Remove from heat, stir in chopped mint, if using, and cool to room temperature or store in an airtight container for up to five days before serving.
Jackie Ourman is a trained chef, freelance recipe developer and teaches small group and individual cooking classes in Westchester. She is passionate about creating recipes and sharing resources for living well with food allergies and celiac disease. Jackie has contributed to and been featured in many publications and websites including Food and Wine and Bon Appetit magazine. You can find her posting recipes weekly on her blog, Celiac and Allergy Friendly Epicurean.