¾cupsugarswap granulated sugar for brown if you prefer
¼teaspoonground ginger
pinchof Sea Salt
orange zestfrom half an orange
12ozfresh cranberries
Instructions
Place the saucepan over medium-high heat. Toss in the sugar, orange juice, salt and ginger.
Zest ½ an orange and add the orange zest into pot as it comes up to a boil.
Add the cranberries and stir. Once it comes back up to a boil reduce the heat to medium and continue to simmer while stirring. It is done cooking when most of the cranberries have popped.
Take off burner and allow to cool to room temperature before serving. Once fully cool scoop into serving bowl or storage container.
Video
Notes
Add a cinnamon stick or two while cooking if you like.
Storing
Feel free to make cranberry sauce in larger batches. It stores well. Simply scoop into an airtight container or ziploc bag and seal with as little air as possible. It will last in refrigerator up to a maximum of 2 weeks. Freezing will extend life to at least 3 months. If you have a pound of cranberries (4 cups), you will need to adjust sugar to 1 cup and OJ to 1 ⅓ cup.
Sugar Free Cranberry Orange Sauce
Swap up to 1 cup of water for the orange juice. Add a bit more orange zest or a few drops of orange extract to make up for the citrus flavor. Use erythritol, allulose or another measures like sugar sweetener in the recipe.