Real Cranberry Sauce

Prep Time
5 mins

Cook Time
15 mins

Makes
9 side dish portions

INGREDIENTS

1 cup orange juice

3/4 cup sugar

1 (12-ounce) bag fresh cranberries

2 tablespoons fresh orange zest, divided

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DIRECTIONS

In a medium-size sauce pot over medium-high heat, bring orange juice and sugar to a boil, stirring occasionally, until sugar is dissolved.

Add cranberries and 1 tablespoon of the orange zest to the pot. Bring to a simmer, and reduce heat to medium.

Let simmer for 12–15 minutes, stirring occasionally, until cranberries have split and begin to cook into the sauce. For a smoother sauce, use a heavy spoon or potato masher to lightly mash most of the softened berries into the sauce.

Remove from heat, and let cool at least 10 minutes, to thicken. Serve warm or chilled, garnished with the remaining orange zest.

Mona’s Tips: The natural pectin in the cranberries thickens the sauce like gelatin, so for a thicker consistency, refrigerate for at least 2 hours before serving.

Serving size: ½ cup Calories: 100

SidesMona Dolgov