Cranberry Sauce (Whole Berry) - Seasonal Recipe

Cranberry Sauce (Whole Berry)

🌍 Seasonal, Autumn Difficulty: ●●●○○

Native Americans used cranberries long before European contact — as food, dye, and medicine — introducing them to colonists who adopted them into Thanksgiving feasts by the 1600s.

Ingredients

• 340g (12 oz / 3 cups) fresh or frozen cranberries
• 200g (1 cup) sugar (adjust to taste)
• 120ml (½ cup) orange juice
• Zest of 1 orange
• 1 cinnamon stick
• ¼ tsp ground allspice
• Pinch of salt

Method

1. Combining — Combine sugar, orange juice, zest, cinnamon stick, and allspice in a medium saucepan over medium heat. Stir until sugar dissolves.
2. Adding — Add cranberries. Bring to a simmer.
3. Cooking — Cook, stirring occasionally, 10–15 minutes. The berries will pop and the sauce will thicken. For whole-berry texture, don't stir too vigorously.
4. Removing — Remove cinnamon stick. Add pinch of salt.
5. Tasting — Taste — if too tart, add more sugar; if too sweet, add a squeeze of lemon. Cool to room temperature; sauce thickens further as it cools.
6. Refrigerating — Refrigerate up to 2 weeks. Serve cold or at room temperature.

Tags: fresh or frozen cranberries, sugar, orange juice, zest of 1 orange, cinnamon stick · Source: Brittani's Almanac