Traditional Cranberry Sauce
When it comes to Thanksgiving classics like cranberry sauce, sometimes the simplest preparations are the best, like this version that uses just four ingredients. The sauce can be made up to three days ahead of time, so you can check this side dish off your to-do list well in advance.
- 1 orange
- 1 1/2 lb. (750 g) fresh or frozen cranberries
- 1 cup (8 oz./250 g) sugar
- 1 cinnamon stick
Using a vegetable peeler, remove the zest from the orange in wide strips, leaving the bitter white pith behind. Juice the orange.
In a saucepan over medium heat, stir together the cranberries, sugar, orange zest and juice, cinnamon stick and 3 Tbs. water. Cook, stirring occasionally, until the cranberries begin to pop and the sauce thickens, 20 to 25 minutes. Remove the orange zest and cinnamon stick and discard.
Transfer the cranberry sauce to a serving bowl and serve warm or at room temperature. Or let cool, then transfer to an airtight container and refrigerate for up to 3 days, then serve cold. Serves 6.
Williams-Sonoma Test Kitchen