Classic Cranberry Sauce
Combining just a few simple ingredients, our cranberry sauce is full of bright flavor from fresh orange zest and juice plus a hint of spice from cinnamon. (You can use either a cinnamon stick or ground Ceylon cinnamon.) In lieu of cane sugar, we call for maple sugar, a natural sweetener made by boiling down maple syrup until it crystallizes. Another natural sweetener, coconut sugar, can also be used as well. The cranberry sauce can be prepared up to three days in advance, so you can check this side dish off your Thanksgiving to-do list well in advance.
Ingredients:
- 1 1/2 lb. (750 g) fresh or frozen cranberries
- 1 cup (8 oz./250 g) firmly packed maple sugar or coconut sugar
- 2 orange zest strips, each about 3 inches (7.5 cm) long
- Juice of 1 orange
- 6 Tbs. (3 fl. oz./90 ml) water
- 1 cinnamon stick or 1/2 tsp. ground Ceylon cinnamon
- Kosher salt
Directions:
In a large saucepan over medium heat, stir together the cranberries, sugar, orange zest and juice, water, cinnamon stick and a large pinch of salt. Cook, stirring occasionally, until the cranberries begin to pop and the sauce thickens to your desired consistency, 15 to 25 minutes.
Remove from the heat, then remove the orange zest and cinnamon stick and discard. Let the sauce cool and thicken, about 10 minutes. Serve immediately, or transfer to an airtight container and refrigerate for up to 3 days. Makes about 3 cups (24 oz./750 g).
Williams Sonoma Test Kitchen
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