- 3/4 cup water
- 2/3 cup sugar
- 1 small orange, zested and juiced
- 12-16 ounces fresh cranberries
Ironically, I didn’t even make this cranberry sauce for Thanksgiving. I made them after Thanksgiving to make these leftover sandwiches I saw on Pioneer Woman. Once I saw this post, I couldn’t stop thinking about these sandwiches so as soon as I got my leftover turkey from Thanksgiving, I set out to the market to buy some fresh cranberries.
I know it sounds crazy to make cranberry sauce just for a sandwich but cranberry sauce is the easiest thing to make! This particular recipe took less than 20 minutes and consists of just 3 simple ingredients, creating such fresh and vibrant flavors from the orange juice/zest with a little bit of sweetness from the sugar. Now there’s no need to buy canned cranberry sauce ever again! Best of all, you could whip this up days or weeks before you even need it!*
*Cranberry sauce can last even up to a month or maybe even more in the fridge.
Cranberry Sauce (adapted from Annie’s Eats):
Heat the water, sugar, and orange zest and juice in a saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved, about 2 minutes.
Stir in the cranberries and bring the mixture to a boil. Reduce heat and let simmer, uncovered, until the cranberries have popped and the sauce is thickened, about 15 minutes.
Remove from heat and let cool completely (sauce will thicken as it cools.)
Store in the refrigerator and let come to room temperature before serving.