Orange-Scented Cranberry Sauce
This recipe makes plenty for the Thanksgiving feast and leftover turkey sandwiches.
- Total Time:
- Yield: Makes 3 1/2 cups
Source: Everyday Food, November 2009
- 2 bags (12 ounces each) fresh or frozen cranberries
- 1 1/2 cups sugar
- 4 wide strips orange zest, plus 1 cup fresh orange juice
- Coarse salt and ground pepper
In a medium saucepan, combine cranberries, sugar, orange zest, and 1/2 cup water; season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice.