Sometimes simplicity is best—particularly when we’re talking about classic holiday foods. This traditional cranberry sauce uses just three ingredients and can be made three days in advance. Also, it’s very, very delicious.
INGREDIENTS (serves 6)
750 grams of fresh cranberries (you can use frozen)
250 grams of sugar
spices/herbs to taste: cinnamon stick, nutmeg, rosemary, star anise (optional)
Zest your orange. If you really like the flavour, grate your peel—being careful to not get any of the bitter white pith. If you prefer a more subtle flavour, zest the orange in wide strips—again, leaving the bitter white pith behind. Reserve a bit of zest for garnish. Juice your orange and remove seeds.
Over medium heat, combine cranberries, sugar, orange zest/juice and 3 tablespoons of water. Stir occasionally until the cranberries start to pop and begin to thicken—about 20 minutes. If you’re removing orange peel, do it now.
Transfer to a serving dish, garnish with orange peel and serve warm or at room temperature. If you’re making it ahead of time, allow it to cool completely and store in an airtight container for up to three days.