Cranberry Sauce With Frozen Cranberries
90kcal
Ingredients
- 3/4 cup granulated sugar (150 g)
- 3/4 cup orange juice (180 ml)
- 1 pinch kosher salt (about 1/8 tsp)
- 12 oz frozen cranberries (340 g bag, about 3 cups), do not thaw
- 1 tbsp orange zest from 1 medium orange
Method
- Add the sugar, orange juice and salt to a 2–3 quart saucepan. Stir over medium-high heat until the sugar dissolves and the liquid gently boils, 3–4 minutes.
- Add the frozen cranberries straight from the bag, without thawing. Stir to coat them in the syrup.
- Bring back to a boil, stirring every minute, 3–4 minutes, until you hear the berries start to pop.
- Lower the heat to medium-low and simmer 8–10 minutes, stirring often, until most berries have burst and the sauce looks glossy.
- Press some berries against the side of the pan for a smoother sauce, or leave them whole for a chunky sauce.
- Turn off the heat and stir in the orange zest.
- Pour into a bowl or jar and cool at least 2 hours. The sauce thickens as it cools. Serve cold or at room temperature.
Notes
- No orange juice? Use the same amount of water or apple cider.
- Sweeter sauce: use 1 cup (200 g) sugar. Taste once cool before adding more.
- Make ahead: keeps 10–14 days in the fridge or 3 months in the freezer.
- Doubling: use a wide pot and simmer 10–12 minutes.
- Nutrition is an estimate.