Easy to make in advance!
Store up to: 10 days in fridge, 1 month in freezer
Make time: 15-20 minutes
1 (12 oz.) package fresh cranberries, washed
1 cup water
1/2 cup orange juice
1/2 cup sugar
Orange zest (optional)
1. Bring orange juice, sugar and water to a boil in medium saucepan over medium heat.
2. Add cranberries and cook over low-medium heat until cranberries begin to pop and thickened to desired consistency, approximately 8-10 minutes.
3. Be sure that it doesn't boil over onto stovetop at this point. If you prefer sauce to be thicker, cook for another 1-2 minutes – just remember it does thicken as it cools. Remove from heat, add orange zest and stir until just combined.
4. Top with additional orange zest, for a pretty garnish when serving. We used parsley in the cheese spread (above photo).
To Make In Advance:
Follow the recipe instructions and set aside to cool completely. Either store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to a month. If frozen, thaw in the refrigerator overnight, then serve cold. Or reheat and serve if warmed sauce is preferred!
Consider using it on top of soft cheese spreads (crème fraîche or warmed brie) or on morning toast or pancakes – like jam!