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Water, sugar, orange juice, orange zest and fresh cranberries are all it takes to make a Classic Cranberry Sauce any time of the year. Why not make them year-round?
I’m really not sure why my parents and so many of my friend’s parents used canned cranberry sauce during the holiday? Especially when a classic cranberry sauce is so easy to make. Actually, I didn’t jump right into making a classic sauce myself when I started cooking on my own. I kind of eased into it by using a mixture of 1/2 fresh classic sauce and 1/2 canned sauce. Who was I kidding? I was making the classic cranberry sauce anyway, why the heck was I adding canned sauce to what was already perfect? I think the real reason was texture; my family was used to the smooth jelly-like canned sauce. Well, no more of that! Now they get the classic cranberry sauce made from fresh cranberries and they love it.
The other thing you should know about a classic cranberry sauce is that you can use it in so many different ways. We use it to top just about anything, like:
- Egg custard pie (above)
- Greek Yogurt
- Ice Cream
- Grilled chicken and pork
My recommendation is to make a big batch and use it all during the holidays on everything you can think of. Your family and friends will love it.
Water, sugar, orange juice, orange zest and fresh cranberries are all it takes to make a Classic Cranberry Sauce any time of the year.
- 1 12 ounce bag fresh cranberries
- 1/4 water
- Juice and zest of 1 whole orange
- 1/2 cup sugar
- In a stove top pan, add water, sugar, orange juice and zest.
- Heat to medium until sugar is dissolved.
- Add cranberries.
- Heat to boiling and reduce heat to simmer.
- Simmer for 10-15 minutes until most of the cranberries are broken.
- Remove from heat.
- Store in the refrigerator for 1 week.