Holiday Side Dishes (Print Version)
# Ingredients:
01 -
Cranberries (Rinsed): 12-ounce bag.
02 -
Water: 3/4 cup (150g).
03 -
Fresh Orange Juice: 1/4 cup (60ml), about 1/2 large orange.
04 -
Light or Dark Brown Sugar (Packed): 3/4 cup (150g).
05 -
Orange Zest: 1 teaspoon.
06 -
Pure Vanilla Extract: 1/2 teaspoon.
# Instructions:
01 -
Zest the orange first, setting the zest aside, then cut the orange for juice. You need about half of a large orange for 1/4 cup of juice. Juice the other half if needed.
02 -
Rinse the cranberries and set aside 1/2 cup. These will be added at the end for texture.
03 -
In a medium saucepan over medium heat, combine the remaining cranberries, water, orange juice, and brown sugar. Stir occasionally as the mixture comes to a simmer.
04 -
Once simmering, reduce the heat to low-medium. Continue to cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 15 minutes.
05 -
Remove from heat and stir in the reserved 1/2 cup cranberries, orange zest, and vanilla extract. The sauce will thicken further as it cools.
06 -
Serve the cranberry sauce warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.
# Notes:
01 -
This cranberry sauce is a simple, flavorful addition to any holiday meal, featuring fresh cranberries and a hint of orange and vanilla for extra depth.
02 -
This recipe can be made ahead of time and stored in the refrigerator, making it convenient for holiday preparation.
03 -
The reserved whole cranberries add a lovely texture and fresh bite to the sauce.