Thanksgiving came, and despite the fact that we were doing Thanksgiving pizza instead of the traditional feast, we still needed cranberry sauce!
I’ve made cranberry sauce from various recipes before. Most were quite elaborate. But I wanted something very simple. This was going to be used with pizzas that could have all sorts of flavor combinations. I didn’t want to steer it toward flavors that would limit creativity.
Despite its extreme simplicity, or because of it, I really love this sauce. It was an improvisation of utility. But I feel compelled to record it so I can remember what I did when cranberry season returns.
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| Prep Time | 2 minutes |
| Cook Time | 20 minutes |
| Servings |
pint
|
Ingredients
- 12 oz Fresh Cranberries
- 1 Orange
- 1/2 C Water (approx)
- 1 C Sugar
Ingredients
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Instructions
- Rinse cranberries in a colander, and pick out any that are soft, bruised, or unripe.
- Zest, then juice the orange. Put the orange juice in a measuring cup, then add enough water to make 1 cup. My orange yielded 1/2 C of juice, so this is 1/2 OJ and 1/2 water.
- Put the water/juice mixture and sugar in a heavy saucepan. Bring to a boil over high heat, stirring to dissolve the sugar.
- When all of the sugar is dissolved, add the cranberries. Once it has returned to a boil, reduce the heat to low, and simmer for about 15 minutes, until most of the cranberries have burst and the sauce has reduced a little bit.
- Remove from the heat, stir in the orange zest, and transfer to a bowl. Cover, and refrigerate until it thickens. It's better the next day!
Recipe Notes
This should be good in the fridge for up to a couple of weeks, and should freeze quite well.
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