Three 1-by-3-inch strips of orange zest, cut into thin matchsticks
1/2 cup fresh orange juice
12 ounces fresh cranberries
3/4 cup sugar
How to Make It
In a medium saucepan, combine the port with the orange zest and orange juice and bring to a boil. Add the cranberries and sugar and simmer over moderately low heat until the sauce is jamlike, about 25 minutes. Transfer to a bowl and serve warm or at room temperature.
The cranberry sauce can be refrigerated for up to 2 weeks.
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Review Body: Made this recipe for the first time for Thanksgiving 2016. It was recommended by a colleague and she was spot on! This is the easiest and the best cranberry sauce recipe. The only modification I made was to cut the sugar by 25% and it was just right. I doubled the recipe, anticipating that I'd want to keep some for myself for the day after Thanksgiving for leftovers and over pancakes, toast or ice cream. This will be my go-to recipe moving forward.
Review Rating: 5
Date Published: 2016-11-23
Author Name: bethn
Review Body: I used to make a similar cranberry sauce in the microwave (no longer have one) that called for sherry or brandy -- pretty much same proportions. Do you think a medium-dry sherry could be substituted here?