Description
Whole cranberries simmered with orange juice, zest and sugar until the fruit bursts, then cooled into a spoonable sauce.
Ingredients
Scale
- 12 ounces Fresh or frozen whole cranberries
- 3/4 cup Pasteurized orange juice
- 1 teaspoon Finely grated orange zest
- 3/4 cup Granulated sugar
- 1/8 teaspoon Fine salt
Instructions
- Rinse and sort 12 ounces cranberries, discarding damaged fruit. If using frozen berries, do not thaw for a separate room-temperature hold. Measure 3/4 cup pasteurized orange juice and 1 teaspoon zest.
- Combine cranberries, orange juice, sugar and salt in a medium saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves, then simmer approximately 12–15 minutes until most berries burst and liquid looks glossy and slightly thickened.
- Turn off heat and stir in the measured orange zest. Cool in a shallow heat-safe container for approximately 30 minutes, then refrigerate promptly until chilled or serve warm. The sauce thickens further on cooling; do not promise a final consistency until tested.
- Measure finished volume and divide into eight working 1/4-cup portions if it yields at least 2 cups; revise servings if actual yield differs. Use a clean serving spoon and refrigerate leftovers promptly.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Development estimate of 10 prep + 12–15 simmer + at least 30 cooling. Actual volume and chilling time need kitchen testing; make-ahead refrigerator chill is not included.
- Prep Time: 10 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: Working 1/4-cup side serving; actual finished sauce volume to be measured