Cranberry sauce is one of those things that for some reason people seem to be afraid of making on their own. I’m not sure why because it’s simple. Gravy is more complex than this.
This recipe practically makes itself. The pectins in the cranberries thicken it up naturally and the tangerine juice is not prominent but adds a lovely background note. It’s even better the next day so I usually end up making this one in advance and letting it chill out (lol) in the refrigerator.
Cranberry Sauce – So Simple it Practically Makes Itself
Cooking time
10
minutesTotal time
30
minutesIngredients
1/2 cup Water
1/2 cup Tangerine Juice
1 cup Sugar
12 oz Whole Cranberries
Directions
- Using a medium cooking pot, add the water, juice, and sugar. Heat on medium-low until the sugar dissolves.
- Add the cranberries and turn the heat up a bit to bring to a soft boil.
- Let it gently boil, uncovered for about 10 minutes. You may hear some of the cranberries popping. You want them to rupture. Stir regularly
- Turn the heat off and using a fork, mash any whole-looking cranberries. Let sit for 15 minutes to thicken. Refrigerate
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