Cranberry sauce is a cranberry-based sauce or seasoning, commonly served as a topping or side dish at Thanksgiving dinner in North America and Christmas dinner in the UK and Canada.
Most people cook cranberries in sugar water until the berries pop and the mixture thickens. I, on the other hand, had the berries cooked in orange juice and then added grated orange zest and sugar.
There are differences in flavor depending on the geography of the place where the sauce is made: in Europe, it is generally slightly acidic, while in North America it is typically more heavily sweetened. I prefer it a little sour, but not too much and I like it especially with brie cheese.
For this kind of preparation, I recommend using granulated sugar. The main feature is the grain, which is quite coarse. Which allows the grain to caramelize more effectively, giving structure and uniformity to the sauce. You can opt for both white and brown sugar. Know, however, that the latter heavily affects the final result, giving a marked hint of molasses.
The Best Cranberry Sauce
- 350 g fresh cranberries 12.3 oz
- 100 g granulated sugar 3.5 oz
- ¾ fresh orange juice
- orange zest
- Rinse the cranberries in a colander and remove squished or unfavorable berries.
- In a medium saucepan put the cranberries with the orange juice and sugar.
- Put the saucepan on high heat and bring to boil.
- Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
- 1 minute before turning off the heat add the orange zest.
- Remove the sauce from the heat.
- Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.