Cranberry Sauce - From Scratch!
Make time: 20 minutes
Chill time: 1 hour
1-2 dry pints of fresh or frozen cranberries
1/3 cup raw honey (or sugar) or more to taste
1-2 navel oranges (for juice)
1 Tbsp freshly grated orange zest
1. Zest orange to get ~1 Tbsp. (or more for garnish). Then cut open and squeeze all the juice out for next step.
2. Combine all ingredients, except for zest, in a medium pot over medium-high heat and bring to a very low boil, being careful not to let it burn.
3. Remove from heat, stir in orange zest until just combined, allow to cool off the stove, then refrigerate. As the sauce cools, it will continue to thicken.
4. If a sweeter sauce is preferred, add more honey (or sugar) to taste, as this makes a slightly tart cranberry sauce. Garnish with additional orange zest.
Tips and Tricks:
Store in an airtight container refrigerated for up to 3-5 days ahead of time or in a freezer for up to one month.
Make it your own by adding: cinnamon stick, allspice, chopped apples, minced ginger, mandarin slices, maple syrup, etc. Consider using it on top of soft cheese spreads (crème fraîche or warmed brie) or on morning toast or pancakes – like jam!