Bright and sweet-tart, cranberry sauce is a must-have for Thanksgiving (and you can make it up to 2 weeks ahead)!
Course: Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: cranberry sauce homemade, fresh cranberry sauce, how to make cranberry sauce
Author: Katie Workman
1pound(about 4 cups) fresh cranberries
Juice and finely grated zest of 1 orange
Finely grated zest of 1 lemon
Rinse the cranberries in a strainer, and make sure to pick out any little stems or shriveled or bruised berries.
In a large saucepan combine the water and the sugar. Bring to a boil over high heat, then reduce the heat and simmer until the sugar has completely dissolved and the mixture is reduced by half, about 4 minutes. Add the cranberries and return to a simmer. Simmer, stirring occasionally, until the berries have burst, about 15 minutes. Add the orange juice and zest, lemon zest and simmer for another 2 to 3 minutes.
Remove from the heat and let cool to room temperature. You can store in in the fridge for up to 2 weeks, or freeze it in an airtight container for up to 6 months. Bring to room temperature before serving.