This is the cranberry sauce your Thanksgiving deserves. It’s made with fresh berries and swimming with sweet orange and woody vanilla.
- 1 12-ounce bag fresh cranberries, or frozen and defrosted (about 3 1/2 cups)
- 1 cup honey
- Zest of 1 large navel orange (about 1 tablespoon)
- Juice of 1 large navel orange (about 1/4 cup)
- 1 teaspoon pure vanilla extract
- Pinch coarse salt
- In a large saucepot over medium-high heat, add the cranberries, honey, orange zest and juice, vanilla, and salt. Bring to a boil, then reduce the heat to medium.
- Simmer the cranberries, stirring occasionally to prevent them from sticking to the bottom, for 5 minutes. Reduce the heat to medium-low and cook, continuing to stir occasionally, until the berries begin to split and break down, about 10 minutes.
- Remove the pan from the heat and allow the sauce to come to room temperature. Pour into a serving dish and refrigerate until chilled and fully set, for about 2 hours. The sauce will thicken as it sits.
- Category: Sauce
- Method: Stovetop
- Cuisine: Condiment
Keywords: cranberry, cranberry sauce, orange