Whole Berry Cranberry Sauce
Homemade cranberry sauce is an easy and delicious addition to the holiday table alongside savory meats and sides. This comes together with a few simple ingredients and can be made in advance and frozen. It's not too tart, not too sweet, and tastes like real cranberries with a hint of orange.
Equipment
- Colander
- Medium sauce pan
- Wooden spoon or Spatula
- Potato Masher (optional, you can use the spoon to mash)
- Microplane / zester
- Measuring cups and spoons
- 16 oz Mason Jar with Lid
Ingredients
- 12 ounces Cranberries Fresh or frozen
- 1/4 cup Orange juice Fresh
- 1 teaspoon Orange zest
- 1 stick Cinnamon
- 1 star Star anise
- 1/2 cup White sugar or real maple syrup
- 1/2 cup Water + more as needed
Instructions
- Rinse and pick through the cranberries. Discard any questionable or sad berries.
- Over medium-low heat, add 1/2 cup water and the cranberries to the sauce pan. Allow the berries to cook until they start to pop and release their juice, about 5 minutes. Stir occasionally to make sure the berries don't stick to the bottom of the pan.
- Add the aromatics to the pan: cinnamon stick and star anise. Give it a stir, and stir frequently to avoid scorching the jammy sauce.
- Pour the fresh orange and lemon juice into the pan along with the zest.
- Allow to simmer on low heat until most of the berries have burst. Use your spoon or a masher to break any remaining berries by pushing them against the side of the pan. Be careful - the hot juice can spray up and out of the pan!
- Add the sugar OR maple syrup to sweeten. Start with 1/2 a cup and add a bit more if you prefer a sweeter outcome. If needed, add more water one Tablespoon at a time to keep the sauce from becoming too sticky.
- Remove from the heat and discard the cinnamon stick and star anise. Allow to cool before scooping into a jar. Refrigerate for up to five days or freeze for up to three months.