Cranberry Sauce
Tart but balanced with hints of orange and a hint of sugar.
Ingredients
- 12 oz bag fresh cranberries
- 1 large orange Use 2 if they are small
- 1/2 cup sugar
- fresh grated ginger optional
- 1/2 stick cinnamon optional
- 1/3 cup chopped pecans or walnuts optional
Instructions
- Add cranberries to a bowl of water, Swirl around to rinse and remove the cranberries from the top of the water, do not pour them into a colander as this will just pour the dirt right back onto the cranberries.
- Zest the orange and set the zest aside.
- Squeeze the orange into a measuring cup.
- Add water to the measuring cup to bring it up to 3/4 cup.
- Add the water, sugar, cranberries, and liquid to a heavy-bottom saucepan If adding the ginger or cinnamon, add it now.
- Cook over medium heat, and when the cranberries start to pop, use a potato masher to stir and smash the cranberries.
- Cook for about 10 minutes, stirring and smashing often.
- Remove from heat and stir in the orange zest.
- Once cooled, stir in the pecans or walnuts if using.
- Let cool and refrigerate.
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