5-Ingredient Cranberry Sauce (Print version)
Fresh, glossy cranberry sauce with orange, cinnamon, and vanilla. Ready in about 20 minutes and easy to make ahead.
# Ingredients:
For the cranberry sauce
01 -
1 bag (12 oz / 340 g) fresh or frozen cranberries, rinsed
02 -
1 large orange, zested and juiced to yield about 1/2 cup juice
03 -
2/3 to 3/4 cup (135-150 g) granulated sugar
04 -
1/2 cup (120 ml) water
05 -
1 cinnamon stick
06 -
1 teaspoon vanilla extract
# Instructions:
01 -
Rinse the cranberries and remove any soft, wrinkled, or bruised berries. Frozen cranberries can be used without thawing.
02 -
In a medium saucepan, combine the orange juice, water, sugar, orange zest, and cinnamon stick. Warm over medium heat, stirring until the sugar dissolves.
03 -
Add the cranberries and bring to a gentle boil. Reduce to a steady simmer and cook for 10-12 minutes, stirring now and then, until most berries have burst and the liquid looks syrupy.
04 -
Remove the pan from the heat and discard the cinnamon stick. Stir in the vanilla extract. Let the sauce cool to room temperature, then chill until thickened.
# Good to know:
01 -
Makes about 2 cups, or 8 servings of 1/4 cup each.
02 -
The sauce thickens as it cools, so do not over-reduce it in the pan.
03 -
Use 2/3 cup sugar for tart sauce or 3/4 cup for a sweeter classic version.