Orange Cranberry Sauce

Recipe View Zest both oranges using a microplane or fine grater, being careful to avoid the bitter white pith. Juice the oranges; set the juice aside. (Approximately 10 minutes)

Recipe View In a medium-sized saucepan, combine the cranberries, sugar, and orange zest. Stir to combine, ensuring the cranberries are coated with sugar. Cover with 1 1/4 cups of water, adding slightly more if needed to just cover the cranberries. (Approximately 5 minutes)

Recipe View Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook until the cranberries begin to burst and the sauce thickens slightly, stirring occasionally. (Approximately 5-10 minutes)

Recipe View Reduce the heat to low, stir in the reserved orange juice, and simmer gently until the flavors meld together beautifully and the sauce reaches your desired consistency. (Approximately 45-60 minutes)

Recipe View Remove the saucepan from the heat and allow the sauce to cool to room temperature. (Approximately 20-30 minutes)

Recipe View Transfer the cooled sauce to an airtight container and refrigerate until fully jelled and chilled. (At least 2 hours, or preferably overnight)