I’ll admit, I’m a bit of a cranberry fanatic. During the holiday months, I just cannot get enough of them. There is literally never a time during November or December when you won’t find a jumbo-sized bag of fresh cranberries in my fridge. I bake them into breads, cookies and muffins. I muddle them into cocktails. I use them to garnish cheeseboards and party trays. And obviously, the cranberry sauce. Soooo much cranberry sauce. It’s nothing to see me standing at the fridge eating it out of the container with a spoon.
I grew up on the jellied kind that you plop onto a plate right out of the can and slice into rounds. I loved dragging my fork across the slices to make train tracks. I still – and will always – love the jellied kind! But this is my favorite way to eat cranberry sauce. It is SO. GOOD. And ridiculously easy to make.
All you need is a bag of cranberries, one orange and some sugar. A little nutmeg if you want. That’s it. It’s delicious mixed with some mayo as a sandwich spread. And I love it as a topping for baked brie, as in the Baked Brie & Cranberry Tartlets that you’ll also find on the blog. But I challenge you to not want to eat it with a spoon right out of the container. I know I can’t resist. Enjoy!
- 3 cups fresh cranberries
- 3/4 cups water
- 1 orange
- 1 cup sugar
- 1/8 tsp. nutmeg
Put water and sugar into a medium saucepan. Zest the orange and set aside the zest. Juice the orange and add it to the saucepan (you should get about 1/4/ cup of juice from one orange). Bring the water, sugar and juice to a boil. Add cranberries. Return to a boil and then reduce heat to a simmer. The cranberries should have started to pop by now.
Add the orange zest. Using a potato masher or the back of a wooden spoon, smash the cranberries until about half of them are smashed and the rest are left whole. Simmer on low heat about 10-15 minutes. Remove from heat and allow to cool to room temperature.
Refrigerate in an airtight container.