Gourmet Cranberry Sauce Recipe with Orange and Cinnamon
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Whole-berry cranberry sauce with orange juice, zest, cinnamon and vanilla.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Total time
- 165 minutes
- Yield
- 8 servings (about 2 cups total)
Ingredients
- 12 ounces (340 g) fresh or frozen cranberries, about 3 cups
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) freshly squeezed orange juice
- 1 small cinnamon stick, about 2 inches long
- 1/8 teaspoon fine salt
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the fruit. Rinse the cranberries, removing stems and any spoiled berries. Finely grate 1 teaspoon of zest from the washed orange, then squeeze and measure 1/4 cup of juice. Set the zest aside.
- Start the saucepan. Combine the cranberries, sugar, water, orange juice, cinnamon stick and salt in a medium saucepan. Stir over medium heat until the sugar is mostly dissolved and the liquid begins to bubble, about 3 to 5 minutes.
- Simmer gently. Reduce the heat to medium-low and cook uncovered for about 10 minutes, stirring regularly. Most berries should split, and the sauce should look slightly thickened but still looser than the finished chilled sauce. If it splashes vigorously, lower the heat.
- Check the consistency. Draw the spoon across the bottom of the pan. The mixture should briefly part before flowing back together. Mash a few berries with the spoon if you prefer fewer whole pieces. If it's very watery, simmer 1 to 3 minutes longer, watching closely.
- Finish off the heat. Remove the saucepan from the burner and take out the cinnamon stick. Stir in the reserved orange zest and vanilla. Let a small spoonful cool before tasting. If it's too tart for your preference, stir in an extra teaspoon of sugar at a time while the sauce is warm.
- Cool and chill. Transfer to a shallow heatproof container. Let it stop steaming heavily for about 20 minutes, then refrigerate promptly. Chill for at least 2 hours before serving. Stir once cold and loosen with a teaspoon of water if needed.
Notes
Estimated total includes 20 minutes cooling and at least 2 hours chilling. Yield varies with evaporation. Remove the cinnamon stick before serving. Refrigerate promptly at 40°F (4°C) or below and use within 3 to 4 days. This is not a canning recipe.