Easy Cranberry-Orange Sauce
It doesn’t get any simpler (or delicious) than this homemade cranberry-orange sauce.
Easy Cranberry-Orange Sauce
Photo Credit : Adam DeTour/styling by Catrine KeltyCranberry sauce doesn’t get much simpler than this. The flavors are so perfect together, you just don’t need anything else.
Yield:
5 cupsIngredients
6 cups (two 12-ounce bags) cranberries
Zest and juice of 1 large orange
1 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
Put all the ingredients in a 3- or 4-quart pot over medium-high heat, cover, and bring to a boil. Remove lid, reduce heat to medium low, and gently simmer, stirring occasionally, until the cranberries have split their skins and the sauce thickens a bit, 10 to 12 minutes. Serve cold or at room temperature.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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