I love homemade cranberry sauce (nothing from a can for me, please). I’ve been making my own cranberry sauce for years, and to be honest I’m usually one of the only people to eat it, but it stores well and I love serving it on a cheese board (like a jam or chutney) later that week. You can add spices like cinnamon and cloves, but my favorite version uses fresh orange zest and orange juice. Here’s the recipe:
Homemade Citrus Cranberry Sauce
- 10 ounces cranberries (fresh or frozen, thawed)
- 1 Tbsp. orange zest (from ~2 oranges)
- 1 cup orange juice (I use fresh squeezed, but from a carton works, too)
- ¼ cup honey
Place all ingredients in small pot place on high heat, bringing to a boil, lower to low heat, cooking for 10 minutes, stirring occasionally.
Transfer to bowl and place in refrigerator to cool.
Note: This can be made up to 1 week in advance.