When it comes to this T-giving staple you should never, we repeat never, use that canned jellied excuse for a condiment. Cranberries are one of the few berries in season this time of year so use the fresh ones and whip up an awesome sauce. (hey, we just used “awesome sauce” in a sentence and it wasn’t ironic)
Cranberry Citrus (Awesome) Sauce
Servings: 6-8
Time: 20 minutes
- 2 (12-ounce) packages cranberries, fresh
- 1 orange (or 2 tangerines), juice zest and segments
- 1 cup coconut palm sugar
- 2 teaspoons vanilla extract
- Pinch of cinnamon
Directions
Zest an orange (or 2 tangerines) and cut out the segments, set them aside. Reserve all the juice and squeeze extra juice out of the rinds, this will go in the pot to cook the cranberries.
Put the cranberries, sugar, orange juice, vanilla extract and cinnamon into a saucepan over medium heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.
When it’s just about done, stir in the zest and the orange segments, then remove from heat.
Serve the cranberry sauce at room temperature or cool and refrigerate.
Instructions about the orange are very confusing. How can you get juice out of the orange and still keep the sections in tact?