Six ingredients and thirty minutes are all you need to make delicious, chunky cranberry sauce. Serve with everything from turkey and ham to ice cream and cake! Packed into jelly jars, it makes a great homemade holiday gift too.
- 1 12-ounce bag of fresh cranberries, cleaned
- 1 cup water ( 8 oz/240 ml)
- 1 1/2 cups sugar (330 gm)
- *Grated zest and juice of 1 orange (2 oz/60 ml)
- *Grated zest and juice of 1 lemon (1 oz/30 ml)
- 1 Granny Smith apple, cored and diced
- 1/2 cup chopped, toasted pecans (75 gm) (optional)
- **may substitute 6 oz orange juice instead of fresh juices and zests
- ***extra orange to use as garnish, optional
- In a deep pot over medium heat, cook cranberries, sugar, and 1 cup of water for about 5 minutes, until the skins start to pop open.
- Next, stir in juice, zest and apple. Cook on low another fifteen minutes, then remove from heat and add in nuts if you like. (Cranberry sauce will thicken naturally as it cools.)
- Let cool, cover and refrigerate.
- Serve chilled, garnished with orange slices and thin strips of orange peel, if desired.
- Will last two weeks in the refrigerator.
Adapted from Ina Garten’s cookbook Parties, Cranberry Fruit Conserve