Ingredients
-
340g (about 12 oz) fresh or frozen cranberries
-
- 1 cup sugar
- 1 cup water
- Optional but HIGHLY recommended: Orange zest or juice
- Note: I like to use all the zest from the whole orange. I also use all the juice. The amount you use is up to you!
- A pinch of salt
Instructions
- In a saucepan, combine water and sugar, stirring until the sugar dissolves.
- Add the cranberries and cook over medium heat until they burst and the sauce thickens. You can use a potato masher to crush them more if you like.
- Optional but HIGHLY recommended: Add orange zest or freshly squeezed orange juice.
- Let the sauce cool completely. The sauce will thicken naturally as it cools. Chill in the fridge for at least a couple of hours or overnight before serving.
Alternate Cooking Instructions:
Baked Cranberry Sauce: Bake the cranberries in a 350-degree oven (along with the other ingredients) until they burst and soften, stirring occasionally. Allow to chill before serving.
Pressure Cooker/Instant Pot: Place all of the ingredients in your pressure cooker and set to manual for 5 minutes. Let naturally depressurize before opening lid. Give everything a stir, then allow to reach room temperature, then chill before serving.
Slow Cooker: Place all of the ingredients in the slow cooker and cook on low for 4-6 hours or until desired consistency is achieved, stirring occasionally as needed. Allow to chill before serving.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side/Condiment
- Method: Stovetop
- Cuisine: American