Skip the canned cranberry sauce and make it right at home — it’s super easy to make with just five ingredients! It’s also deliciously sweet and tart, with a nice hit of citrus from the orange. Make it ahead of time and store it in the fridge so you have one less step when preparing your holiday feast.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 340 g-bag fresh or frozen cranberries
1/2 cup granulated sugar
3 cups reduced-sodium chicken stock
3 sprigs fresh rosemary
1 medium orange
Kosher salt and pepper
1. Add cranberries, stock and granulated sugar to a medium sized saucepan over medium-high heat. Stir until sugar dissolves. Add the rosemary, 1 tsp orange zest and 1/4 cup orange juice from the orange. Season with salt and pepper.
2. Cover the cranberry mixture and bring to a boil. When cranberries begin to burst open, uncover the sauce and continue to simmer over medium heat.
3. Cook until the cranberries have burst and the sauce has thickened, about 20 minutes. Taste and adjust seasoning. Remove from the heat and cool cranberry sauce with rosemary sprigs.
4. Once cool, discard rosemary and refrigerate cranberry sauce in an airtight container for up to 3 days or freeze for up to 2 months until ready to use.