Embrace the vibrant taste of the holiday season with this Traditional Cranberry Sauce. Perfect for Thanksgiving or any festive occasion, this recipe combines tart cranberries with a hint of citrus and warm spices for a truly memorable dish.
Cranberries are the star of this dish, providing that signature tartness. Make sure they're fresh and firm for the best sauce. Granulated sugar sweetens the cranberries, balancing their natural tartness. Water acts as a base, helping to dissolve the sugar and cook the cranberries. A touch of ground cinnamon and ground nutmeg add warmth and depth to the sauce, while a pinch of salt enhances all the flavors. Finally, the zest of one orange brings a fresh, citrusy aroma that lifts the entire dish.
This cranberry sauce pairs beautifully with roasted turkey or ham, adding a sweet-tart contrast. It also complements savory dishes like stuffing or mashed potatoes. For a fun twist, try it as a topping for vanilla ice cream or mix it into yogurt for a festive breakfast treat.
Start by rinsing your cranberries thoroughly. As you do this, keep an eye out for any that look damaged or spoiled, and discard those. Once you’ve got your cranberries ready, grab a medium saucepan. Pour in a cup of water and add a cup of granulated sugar. Place the pan over medium heat and stir until the sugar is completely dissolved. This should only take a few minutes. You’ll know it’s ready when the water turns clear and loses its grainy texture.
Next, add the cranberries to the saucepan. Bring the mixture to a boil, then reduce the heat to let it simmer. You’ll want to simmer it for about 10 minutes. During this time, you’ll see the cranberries start to burst. This is exactly what you want, as it releases their natural pectin, which will help thicken the sauce.
As the cranberries cook, sprinkle in the ground cinnamon, ground nutmeg, and salt. These spices will give your sauce a lovely warmth and depth. Don’t forget the zest of one orange; it’s the secret ingredient that makes this sauce sing. Stir everything together well, ensuring the spices and zest are evenly distributed.
Once everything is combined, remove the pan from the heat. Let the sauce cool to room temperature. It’ll thicken more as it cools, so don’t worry if it seems a bit runny at first. Once cooled, it’s ready to serve or can be stored in the fridge until you’re ready to use it.
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