Art of Cooking: Homemade Cranberry Sauce with Orange Peel

Ditch the canned cranberry sauce this year for Thanksgiving and get ready for a delightful homemade cranberry sauce using real cranberries and oranges!

What You’ll Need:

  • 1 Bag of Cranberries
  • 1 – 2 Large Oranges
  • Sugar
  • Salt
  • 6 Quart Medium Pot
  • Grater
  • Measuring Cup

How to Make:

Start with zesting your orange by using a grater. Be sure to leave out any of the white pulp. It makes it better. Add the zest to a dish. Using the same orange, squeeze the juice of it into a measuring cup. You want about 1/2 a cup. Use two oranges if one doesn’t fill the measuring cup to half full. Add about half a pot of water to your 6 quart medium pot. Combine orange juice, 2 tbsps of sugar and water. Bring to a boil.

Once boiling, add your orange zest, a dash of salt and the cranberries. Turn the stove down to a simmer. The cranberries will begin to burst open creating that delicious thick sauce. Be sure to stir frequently. All of the cranberries do not have to break down. It is actually part of the magic of this cranberry sauce. You will have some soft yet whole cranberries in the mix.

Once thickened, allow your cranberry sauce to cool down. Then, transfer to the refrigerator until ready to be served. You can add a few more pieces of orange zest on top when ready.