This is THE cranberry sauce you want on your Thanksgiving table this week! I promise… you can thank me later!
A huge shout out to bon apetit magazine for gifting us with yet another recipe (from several Thanksgivings ago)… for which we are thankful!!!
Started with zesting… I love zesting…
Over medium-high heat, bring everything to a boil…
Let it all hang out for a while… then reduce heat…
And stir a little longer… allow it to cool down and add the rest of the orange juice.
Enjoy warm or cooled… with or without turkey. At this point it doesn’t really matter.
Good luck getting much of this sauce to the table on Thanksgiving… you should just make a double batch.
Tart Cranberry-Orange Sauce
Recipe courtesy bon apetit
4 cups fresh cranberries (about 1 pound)
1 cup orange juice, divided
3/4 cup sugar
3 cinnamon sticks, broken in half
4 teaspoons orange zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons lemon zest
1/4 teaspoon ground allspice
Combine cranberries, 3/4 cup orange juice, sugar, cinnamon sticks, orange peel, lemon juice, lemon peel and allspice in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries burst and liquids start to thicken, stirring occasionally, about 6 minutes.
Remove from heat and cool. Mix in remaining 1/4 cup orange juice. (Can be made 4 days ahead. Cover and chill.) Discard cinnamon sticks, transfer to bowl, and serve.
enjoy your time in the kitchen…