Cranberry sauce with orange zest is a classic holiday side dish that's often served with Thanksgiving dinner. Fresh cranberries are cooked into a sweet relish with a hint of orange zest and cinnamon.Recipe makes about 1 ¾ cups of prepared sauce.
In a saucepan over medium heat, add cranberries, sugars, orange zest, cinnamon, and water. Stir until sugar is dissolved.
Cook cranberries for about 10-12 minutes, or until cranberries burst and sauce begins to thicken. Optionally, gently mash cranberries with the back of a spoon as they cook.
Remove from heat and pour into serving bowl. Sauce will thicken as it cools. Sauce can be served warm, room temperature, or cold.
Notes
Ground ginger can be used in addition to, or instead of, ground cinnamon.
Cranberry sauce can be served warm, room temperature, or cold. Keep in mind the sauce may thicken substantially if refrigerated.
Store any leftovers in the refrigerator for up to 3 days, or in the freezer for up to a month.