Part of the Thanksgiving feast I made for my boyfriend and myself was cranberry sauce. I really don’t like canned cranberry sauce….I can’t get over the congealed, can-shaped “sauce” that emerges. So, I make my own. Fresh cranberries are everywhere this time of year, but they won’t last long. I usually stop seeing them in Austin stores pretty soon after the New Year.
Orange and cranberry are a natural flavor match, so I added zest from a tangerine plus the juice of the tangerine to the cranberries. The zest, juice, cranberries, water, and sugar are the only ingredients you need.
1-1 pound bag fresh cranberries
Zest and juice from one tangerine or orange
2/3 cup sugar
2 cups water
Add the cranberries, water, sugar, zest, and juice to a medium sauce pan.
Turn on high and bring to a boil. Immediately turn heat down to medium low, and simmer for about 30 minutes, stirring every 5-7 minutes. You’ll know the cranberries are done when they pop. Fun! Once the sauce is done simmering, let sit for about 15 minutes to cool and to thicken.