Cranberry Sauce
Bright, tangy, and lightly sweet, this cranberry sauce is a Thanksgiving staple. A touch of citrus adds freshness, while the natural pectin in cranberries thickens the sauce beautifully as it cools.
- Yield
- about 1 1/2 cups
Directions
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Cook Sauce: In a medium saucepan, combine cranberries, sugar, water, citrus juice, zest, and salt.
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Cook over low heat, stirring occasionally, until sugar dissolves and cranberries soften, about 10 minutes.
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Reduce: Increase heat to medium and cook until cranberries begin to burst, about 10–12 minutes. Stir occasionally to prevent sticking.
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Thicken: Reduce heat to low and simmer until sauce thickens slightly. Remove from heat; discard zest.
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Let cool—sauce will thicken further as it sits. Serve warm, at room temperature, or chilled.
Shawnie’s notes
Ginger-Cranberry Sauce
Add 1 tablespoon finely grated fresh ginger (or 1 teaspoon ground ginger) to the saucepan with cranberries. Optional: stir in 1–2 tablespoons chopped crystallized ginger just before serving for texture and zing.
Spiced Cranberry Sauce
Add 1 cinnamon stick and 2 whole cloves (or 1/4 teaspoon ground cinnamon + pinch of ground cloves) with the zest during the cooking process. For extra warmth, include a pinch of nutmeg or allspice.
Remove cinnamon stick and cloves before serving.
From Shawnie's class “Thanksgiving Dinner Basics”
