Best Cranberry Sauce from Scratch
| Servings | Prep Time |
| 10servings | 15minutes |
| Passive Time |
| 5hours |
|
|
Ingredients
- 3 1/2cups fresh cranberries
- 1cup honey
- 1tablespoon orange zest
- juice of one orange
- sea salt
- fresh ground black pepper
Instructions
- Place 2 1/2 cups of cranberries in a medium saucepan and place over medium-low heat. Add the honey, orange zest, orange juice and a couple of tablespoons of water and bring to a boil.
- Reduce heat and simmer uncovered for 5 minutes. Stir occasionally to prevent sticking.
- Increase heat to medium and cook until the berries split, another 10-12 minutes, stirring occasionally. Reduce heat to low and stir in the remaining cranberries.
- Season with salt and pepper, then remove from heat and allow to cool for 10 minutes.
- Pour into a mold and place in the fridge, allowing the sauce to set for several hours before serving – it will continue to thicken as it chills.
Recipe Notes
* After simmering, don’t cook the cranberries for longer than 15 minutes; they have high levels of pectin which will break down if overcooked. Allow at least five hours, and refrigerate overnight if possible, for the pectin to act and the sauce to set.
