Tart Cranberry Sauce
A tart cranberry sauce perfect for turkey, chicken, pork, or (if you’re feeling adventurous) ice cream.
Servings
1 1/2cups
Cook Time Passive Time
15minutes 60minutes
Servings
1 1/2cups
Cook Time Passive Time
15minutes 60minutes
Ingredients
Instructions
  1. Stick the cloves in the zest (this is why you need one long strip — you don’t want to be digging cloves out of your cranberry sauce, just trust me). Put everything in a medium-sized saucepan and cook on low until the cranberries pop and the whole thing looks like cranberry jam. Put a lid on it, let it cool, then store until the big day.
  2. If it’s too thick for you, add a little water (or more orange juice). Cranberries have a ton of pectin so wait until the sauce cools to make that call. Use more maple syrup (up to a cup) if you prefer it sweeter.
Recipe Notes

You can use white (or brown, or coconut) sugar if you don’t want to use maple syrup.  You can also use honey.  I use maple syrup because I like it, but it’s up to you and your budget and dietary concerns.