Give this sauce a sweeter finish instead of a tart cranberry flavour by replacing half the water with orange juice and add zest for a burst of citrus flavour
Ingredients
Cooking Instructions
Download PDFZest and juice the orange. In a medium saucepan, combine the cranberries, sugar, orange zest and juice. Add the cinnamon stick, cloves, ginger and water. Stir well to combine. Place the saucepan over a medium heat and bring the mixture to a boil.
Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the cranberries soften and the sauce thickens. Remove the pot from the heat and let the sauce cool to room temperature. Remove the cinnamon stick before serving. The sauce will continue to thicken as it cools.
Transfer the cranberry sauce to a serving dish and refrigerate until ready to use. It can be made ahead and stored in the fridge for up to a week.
