Cranberry Orange Sauce
A wonderful cranberry sauce for Thanksgiving! Even those who say they hate cranberry sauce will love this. Fantastic on warm turkey and great on a leftover sandwich. Make up to a week ahead and refrigerate until ready to use. Let come to room temperature roughly 15-20 minutes before serving.
Serves 6-8
Ingredients:
12 oz bag fresh cranberries
2 Tbsp water
4 Tbsp sugar, divided
2 Tbsp orange juice
Zest of one orange
Directions:
In a small saucepan, combine cranberries, water and 2 Tbsp of sugar. Cook over medium high heat until cranberries start popping. Once they start popping, turn heat down to low. Add orange juice. Cook for 10-15 minutes on low or until cranberries are softened. Carefully transfer to food processor. Add remaining 2 Tbsp of sugar and zest of one orange. Pulse into sauce forms into a nice thickness and there aren’t any lumps. Taste and adjust sugar as needed.
Refrigerate for at least 2 hours or up to a few days in an airtight container. Serve with turkey or on a sandwich.