5 minutes hands on time, 15 total cooking time and you have an incredibly delicious sauce. Toss the can!
- 12 Ounces Fresh Cranberries comes in bags
- 1 Large Orange zest and juice
- 1/2 Cup Sugar use 3/4 cup if you want it sweeter
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Use two different zesters. Use one like in the picture to make larger orange strips for decoration when serving. Then use a microplaner to make tiny zest for the rest of the orange. Juice the orange using about 1/2 cup of the juice.
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In a medium saucepan add the orange juice, tiny zest, sugar and 3/4 cup of water over medium heat. Cook, stirring until the sugar dissolves, about a minute.
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Add entire bag of cranberries and bring to a boil, immediately reduce the heat and let simmer until thickened, about 10 minutes.
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Cool before serving. If making ahead (you can make the cranberry sauce up to 3 days ahead) chill in the refrigerator and bring to room temperature to serve. Top with the long orange zest for decoration.
If you don't have a hand held zester to make the long thin strips for decoration, you can use a regular vegetable peeler. You'll get a much wider strip of orange, then use our chefs knife to cut into thinner pieces.