Mom’s Cranberry Sauce
Tart, sweet, and citrusy this cranberry sauce is the perfect Thanksgiving accompaniment. Use it to create Cranberry Shortbread Bars, too!
Equipment
- Microplane zester
- 3 quart saucepan
Ingredients
- 1 bag fresh cranberries 12-16 ounces
- 1 cup water
- ½ cup orange juice
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 1 small can mandarin oranges, drained
- zest from half an orange
Instructions
- Rinse cranberries and add to 3 quart saucepan along with water and orange juice.
- Bring to a boil over medium/high heat. Cranberries will start top pop open.
- Lower heat to medium/low. Add brown sugar and cinnamon, cook until thickened, stirring often to prevent sticking. Sauce should coat the back of a spoon and leave a path when you drag your finger across it. Careful! Hot syrupy liquid can burn!
- Remove from heat. Stir in mandarin oranges and zest. Pour into glass or ceramic serving or storage dish. Cool to room temperature Refrigerate until cool. Sauce thickens as it cools.
