Make-Ahead-Cranberry Sauce

Tangy Cranberry Sauce
Tangy Cranberry Sauce

Homemade cranberry sauce is very simple to make and it takes way better than the canned version.

Cranberry sauce

(Make-ahead tips included)

Serves 10

1 (12-ounce) bag cranberries

1 cup sugar

1/2 cup water

2 strips zest and 2 tablespoons juice from 1 orange (optional)

1 cinnamon stick (optional)

Pinch of salt

Combine all ingredients in a pot. Bring to a boil. The berries will begin to pop. Continue to cook about 10 minutes and the berries look like jam.

Allow to cool to room temperature. Add a tablespoon of water at a time and stir until you reach the consistency you want.

Store in the fridge until ready to serve. Can be made a 3-5 days ahead.

by Jen Byers
Home-Cook for the Savannah Kitchen