Cranberry Sauce

After trying a few Cranberry Sauce recipes, I really liked this one… Besides its gorgeous color, it has a chunky texture, you can see the cranberries, it’s not too sweet and the very subtle orange aroma, lightens up this traditional thanksgiving sauce.
You can serve it of course with the Turkey… but over the years, I have made it as a cheesecake topping, served it to complement different types of cakes… and lately as a jam alternative for the Cornmeal Cake.

Bon Appétit!

Cranberry Sauce

Adapted from The Foodnetwork.
Serves 6 to 8

12 oz (340 g) Fresh Cranberries
1 cup granulated Sugar
Zest of one orange
2 tablespoon water

Scale and prep all the ingredients.

Measure ½ cup of fresh cranberries and set aside for later use.
In a medium sauce pan, put the rest of the fresh cranberries (big amount), one cup of sugar, the orange zest, two tablespoons of water. Mix well. Cook over low heat, stirring from time to time. The sugar should be dissolved and the cranberries starting to soften.
Turn the heat up to medium, and cook for 15 minutes, or until the berries start to burst.
Reduce the heat back to low, add the reserved ½ cup of fresh cranberries. Season with salt and freshly ground black pepper. You can correct the sweetness and add more sugar to your taste at this point. Let it cook for a few more minutes and remove from the heat. Pour immediately into the serving dish and let it cool to room temperature before serving.