Ingredients
Equipment
Method
- In a medium saucepan over medium-high heat, combine the cranberries, granulated sugar, water, fresh orange juice, orange zest, cinnamon stick, ground allspice, and salt.
- Stir everything together and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and let it simmer for 10-12 minutes, stirring occasionally. You will hear the cranberries start to pop as they cook.
- The sauce is ready when most of the cranberries have burst and the sauce has thickened enough to coat the back of a spoon. It will continue to thicken significantly as it cools.
- Remove the saucepan from the heat. Carefully remove and discard the cinnamon stick. If using, stir in the optional Grand Marnier.
- Transfer the cranberry sauce to a bowl or jar and let it cool completely to room temperature. Once cooled, cover and refrigerate for at least 2 hours before serving to allow it to set.
Notes
Sauce will thicken considerably as it cools. Don't worry if it looks a bit thin on the stove.
For a smoother sauce, you can press it through a fine-mesh sieve after cooking.
Storage: Store in an airtight container in the refrigerator for up to 10 days. It can also be frozen for up to 3 months.
Make-Ahead: This is a perfect make-ahead dish for the holidays. The flavors will meld and deepen overnight.
For a smoother sauce, you can press it through a fine-mesh sieve after cooking.
Storage: Store in an airtight container in the refrigerator for up to 10 days. It can also be frozen for up to 3 months.
Make-Ahead: This is a perfect make-ahead dish for the holidays. The flavors will meld and deepen overnight.