HOLIDAY CRANBERRY SAUCE
First time I made cranberry sauce I could not believe how easy it was! I played with the recipe a little bit, to get the flavors I wanted. The color is beautiful and the flavor is intense. Now there's no more canned cranberry sauce on the holiday table!
Provided by Tam D
Categories Fruit Sides
Time 35m
Number Of Ingredients 5
Steps:
- 1. In a heavy 3 qt. saucepan, bring the sugar and water to a boil.
- 2. While the sugar and water heat, zest the oranges over the pot, so the zest goes right into the pot.
- 3. Cut the oranges in half, crosswise, and squeeze the juice from the orange halves into the pot. Drop the orange halves into the pot.
- 4. Stir in the cranberries.
- 5. Return to a boil. Reduce heat and simmer, uncovered, 10-20 minutes, stirring occasionally, until sauce reaches desired thickness. Remove the orange halves from the sauce after a few minutes, then allow the mixture to finish cooking.
- 6. Remove from heat and cool to room temperature. Chill until ready to serve.
- 7. NOTES: Cook longer or shorter time, depending on how thick you like your cranberry sauce, taking into account that it will thicken as it cools. This recipe multiplies easily, just use a bigger pot and plan a longer cooking time. Stores well, tightly covered. I use the cooled orange halves for a project with my grandchildren: we smear the cut side with nut butter then sprinkle on sunflower seeds. We place the finished bird feeders in the fountain in the yard, which has been drained for winter :)
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