Cranberry Sauce Recipes

1. Rinse cranberries: Place the cranberries in a colander and rinse them. …
2. Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. …
3. Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. …
4. Stir in mix-ins, if using: …
5. Let cool:

Cranberry Orange Sauce

Flavored with orange juice and orange zest, this cranberry sauce is a must on your holiday table.

Total: 15min

Yield: 2¼ cups

Serving Size: about 1/3 cup

Nutrition Facts: servingSize about 1/3 cup, calories 126, Fat 0 g, Carbohydrate 33 g, Protein 0 g, Saturated Fat 0 g, unSaturated Fat , Sugar 28 g, Fiber 3 g, Sodium 43 mg, Cholesterol 0 mg

Ingredients:

• ½ cup water
• ½ cup fresh orange juice, from two oranges
• ¾ cup plus 2 tablespoons sugar
• 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
• Zest of one orange, about 2 teaspoons
• Pinch salt

Instruction:

1. In a medium sauce pan over high heat, bring the water, orange juice, and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.
3. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.

Cranberry Sauce | Gordon Ramsay’s Ultimate Christmas