Cranberry Sauce

Author Rachel

Prep Time 5

Cook Time 15

Chil Time 30

Yield 12 ounces

This is the easiest and most stress-free Thanksgiving recipe ever.

Kosher, Pareve

Zest the orange and then juice it. Pour the juice into a measuring cup and add water until you reach the 1-cup mark. **While you can simplify this recipe and use only water, orange juice adds a delicious depth of flavor that compliments the cranberries perfectly. You can also use just orange juice for a strong citrus flavor. So the bottom line is to use one cup of liquid for this recipe; it can be water, water mixed with orange juice, or just juice**
Pick through the cranberries and discard any that look mushy. Then, rinse them in a colander under running water to make sure they’re nice and clean.
Whisk the sugar and orange-water together in a saucepan over medium heat until dissolved. Increase the heat and bring it to a boil.
Stir in the cranberries, orange zest, and Cointreau (if using), and reduce the heat to low.
Cover the pan with a lid and cook for 15 minutes, stirring the mixture every few minutes to ensure the bottom doesn't burn.
After 15 minutes, the cranberries should all be popped. Remove the pan from the heat, and remove the lid. The sauce will look very liquidy, but it will continue to thicken as it cools. This is because cranberries are high in pectin, which helps them set naturally into a jelly without needing other thickeners.
Mash cranberries with the back of a spoon until desired consistency is reached.
Allow the sauce to cool completely to room temperature. Then, refrigerate it until ready to serve.

Tried this recipe? Tag@mamalivingabroad