Cranberry Sauce Recipe – Sweet, Tangy & Perfect
Sweet tangy and spiced just right this halal cranberry sauce recipe is perfect for holiday meals grilled meats, or sandwiches.
Equipment
- Medium saucepan (2-3 quart)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Zester or grater (for orange zest)
- Juicer or fork (for orange juice)
- Colander or strainer
- Serving bowl or storage container
- Refrigerator
Ingredients
Main Ingredients:
- 12 oz fresh cranberries 1 bag
- 1 cup granulated sugar
- 1 cup water
- Zest of 1 orange
- ¼ cup fresh orange juice
- Pinch of salt
Optional Add-ins:
- 1 cinnamon stick
- ¼ tsp vanilla extract
- 2 tbsp bourbon or brandy
- ¼ tsp ground ginger
- 2 tbsp maple syrup
Instructions
- Prep cranberries: Rinse cranberries and remove any soft ones (2 minutes)
- Make sugar syrup: Combine water and sugar in medium saucepan over medium heat. Stir until sugar dissolves completely and liquid turns clear (3-4 minutes)
- Add ingredients: Add cranberries, orange zest, orange juice, salt, and any optional ingredients. Stir to combine
- Boil: Increase heat and bring to a boil. Cranberries will start popping
- Simmer: Reduce heat to gentle simmer. Cook for 10-12 minutes, stirring occasionally. Most cranberries should burst
- Cool: Remove from heat. Transfer to bowl and cool to room temperature
- Chill: Refrigerate for at least 4 hours or overnight until thick and set
Notes
Notes
- Sauce thickens significantly as it cools
- Adjust sugar from 3/4 cup (tart) to 1 1/4 cups (sweet)
- Store in airtight container for up to 10 days
- Can be frozen for 3 months
- Make ahead - tastes better after 1-2 days