Cranberry Sauce

Fresh cranberries simmer with orange zest until their skins pop and natural pectin creates a glossy sauce that thickens as it cools.

52 min

8 servings

Ingredients

12 oz fresh cranberries, rinsed and picked over

1/2 cup granulated sugar, plus up to 2 tbsp more for a less tart sauce

1/2 cup water

1 tsp finely grated orange zest

1 pinch fine salt

Medium saucepan · Fine grater · Heatproof bowl · Wooden spoon

Let cooling finish the set

Remove the sauce while it still flows in the pan; cranberries' natural pectin firms it as it cools.

Serve as you like

Offer the sauce cool or at room temperature, with roast poultry as an optional pairing.

01. Pick out stems and soft berries, then rinse and drain the cranberries so debris does not cloud the sauce.

02. Finely grate the orange zest and stop before reaching the bitter white pith.

03. Combine cranberries, the listed sugar, water, zest, and salt in a medium saucepan; reserve extra sugar for tasting later.

04. Stir over medium-high heat until the sugar dissolves and the liquid begins bubbling, then lower the heat to maintain a steady simmer.

05. Simmer gently and stir often until most berries burst and the sauce is glossy but still flows; it will thicken off the heat.

06. Transfer to a heatproof bowl and cool at room temperature so natural pectin sets the sauce without further cooking.

07. Taste when cool, adding reserved sugar gradually for less tartness or leaving it out for a tarter result; serve cool or at room temperature.