Recipe: Cranberry Sauce

It’s nearly Thanksgiving, and I just realized I haven’t shared the cranberry sauce recipe. Shame on me.

INGREDIENTS

• 1 bag fresh cranberries, washed and dried
• 2 cups granulated sugar
• 1/3 cup water
• 1 cinnamon stick
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 orange, zested/peeled* and juiced

INSTRUCTIONS

1. Add cranberries, sugar, and water to a medium saucepan, stir to combine, and bring to a boil over medium heat.
2. Reduce to simmer. Add cinnamon stick, allspice, and nutmeg. Stir and simmer for another 7 minutes.
3. Turn-off the heat, add orange juice, zest, and peel. Stir to combine, and allow to cool.
4. Done.

FAQs

• Orange – zested and peeled – WTF? >> You want to have some of the zest in the cranberries to act as an ingredient and some of the peel to exist within the cranberries as a garnish. So, I recommend zesting half and peeling half. Remember: you don’t want the orange pith (that’s the white part), you only want the orange colored part. So, peel shallowly (new adverb, yo).
• Cranberries >> Just so you know, some/most cranberries will burst and some will remain whole. It’s what you want, trust me.
• Cinnamon stick >> The cinnamon stick won’t give-up a ton of flavor, but adding ground cinnamon is too strong. Plus, the cinnamon stick looks festive.
• When do I make this? >> For Thanksgiving, definitely make this a day or two before – it will keep fresh in the fridge for up to a week, probably.