Classic Cranberry Sauce

To millions of us, this is the first year they will be cooking cranberry sauce. I could have found many variations of this wonderful sauce but nothing is better than the classic cranberry sauce, at least to me. Sweetened with sugar and seasoned with orange juice, this is the most traditional way to make cranberry sauce. It’s also one of the best!

1. BASIC METHOD

   Place one 12-ounce bag fresh or thawed frozen cranberries in a small saucepan over medium-high heat and pour over these 3/4 cup sugar and 3/4 cup fresh orange juice. Stir to combine.

   Cook until sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Stir again, add the zest of one orange, and cook for 2 or 3 minutes longer, turn off heat, cover pan, and allow to cool.

   Put cranberry mixture in a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.

2. TIPS

    

   • If you are using frozen cranberries, there is no need to defrost before cooking.

   • Pull the sauce off the stove once you hear or see the first few cranberries burst. You want some of them to burst but others to remain whole for the best texture.

   • The sauce can be made up to 1 week in advance; keep refrigerated, and do not add the nuts until Thanksgiving Day, a few hours before serving.

   • If your sauce doesn’t set after you’ve chilled it, put it back on the stove and simmer it for another 5 minutes or so, then let it cool and chill. That should do the trick.

I have learned this one on the New York Times, love it. If you ever need help with any recipe please ask us here at lellopetrelo.com and we will do anything possible to answer them. 

Enjoy it and always create magic!

lello@lellopetrelo.com