This cranberry sauce is a holiday staple. It has less sugar than most cranberry sauce recipes, so the natural tartness of the cranberries comes through. A light touch of apple, orange, and spices adds depth to the flavor.
Don't wait until you're serving turkey to dig into this festive sauce -- it's also good with pork or simple roasted root vegetables.
- 12 ounces whole cranberries (fresh or frozen)
- 3/4 cup water
- 3/4 cup sugar (granulated)
- 1/2 orange (seeded and cut into small, thin slivers, leave the peel on)
- 1/2 apple (cored and cut into small, thin slivers, use a firm, crisp variety such as Granny Smith or Honeycrisp)
- 1 cinnamon stick
- 6 whole allspice berries
- Put the cranberries, water, sugar, orange and apple into a large pot over high heat.
- Tie the cinnamon stick, allspice and cloves up in cheesecloth, or put in a muslin spice bag. Add to the pot with the other ingredients.
- Boil over high heat, stirring often. The cranberries will begin to pop open, making a sound almost like popcorn popping. When almost all of the cranberries have popped, turn off the heat.
- If you are going to eat the cranberry sauce within a week, simply transfer it to a heatproof container, cover and refrigerate.
For longer storage (1 year) at room temperature, ladle the cranberry sauce into sterilized 1/2-pint jars leaving 1/2-inch head space. Screw on canning lids. Process in a boiling water bath for 5 minutes (adjust the canning time if you live at a high altitude).
With either method, the cranberry sauce will thicken and gel as it cools, so don't worry if it still seems liquid when you first turn off the heat.