My husband and I always look forward to serving this sweet side-dish on our Thanksgiving table, or anytime we roast a turkey for a special Sunday supper.
I love this update on a classic, must-have recipe. Crisp bites of apple add dimension and texture, while the orange zest pairs for a nice, fresh flavor.
Mili’s favorite Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries one package yields about three cups/12 ounces.
- 1 Granny Smith Apple – peeled and diced (optional and not recommended for making this recipe for scones or cakes.
- 1 Orange – zest only
- 1 cup either orange juice or filtered water
- 1 cup granulated sugar
Instructions
- Prepare your fruit and measure your sugar.In a sauce pan, bring your water and sugar to a boil at medium heat.Add the cranberries. Boil for 5 minutes.Add in the diced apple and orange zest. Boil for an additional 5 minutes.Stir every few minutes.
Here’s what you’ll do:
Prepare your fruit and measure your sugar.
In a sauce pan, bring your water and sugar to a boil at medium heat.
Add the cranberries. Boil for 5 minutes.
Add in the diced apple and orange zest. Boil for an additional 5 minutes.
Stir every few minutes.
Your dish is done!
Pour the sauce into the dish you wish to serve at your table. Cover the top with plastic wrap and allow to cool at room temperature. Then, refrigerate for at least one hour before serving. It’s also very good if you make it one day in advance.
Add a lovely garnish like a slice of orange and the stem of a fresh herb. Serve with a slotted spoon.
Use this same recipe, (making the apples optional), for making King Cake or Cranberry-Orange Scones.
