You need this recipe, trust me. Cranberry sauce is really satisfying to make. You start with a bag of whole berries and in just a few minutes, it’s an elegant sauce. It looks like magic as the ruby jewels burst open one by one.
This is the ultimate cranberry sauce recipe, combining freshly squeezed orange juice, orange zest, lemon zest, and vanilla extract. But don’t fret – it’s just as good in savory dishes as it is in sweet!
Make a batch and keep it in your fridge all throughout the holidays, or use half to make my Cranberry Brie Bites. I love cranberry sauce with turkey and chicken, spread on a sandwich, spooned on top of waffles, and paired with brie or cream cheese in numerous appetizers. Be creative and let me know how you use cranberry sauce in a comment!
The Rose Table’s Cranberry Sauce
1 12-oz bag fresh cranberries
2/3 cup each freshly squeezed orange juice and water
2 tsp grated orange zest
1 Tbsp lemon zest
1 cup sugar
1 Tbsp vanilla
- In a medium saucepan, boil cranberries, 2/3 cup orange juice, and 2/3 water for three minutes.
- Add orange zest, lemon zest, and sugar; return to a boil. Cook two minutes or until most of the cranberries have cooked down.
- Remove from heat. Stir in vanilla.
- Pour into a container and cover surface directly with plastic wrap. Refrigerate until cold.
Watch me make it:
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Watch me make it as part of my Cranberry Brie Bites episode: