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glossy deep red cranberry sauce with several whole berries and a thick spoonable texture in a small ordinary bowl
Melissa Hart

Whole-Berry Cranberry Sauce

Cranberry sauce thickens as it cools, so don't boil it down to the consistency you want in the serving bowl. Leave a few berries intact for texture. Orange juice softens the sharp edge without turning this into a citrus dessert. I like this cold against hot stuffing, especially when the rest of the plate is covered in gravy.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 12 oz fresh or frozen cranberries picked over
  • 3/4 cup granulated sugar
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1 tsp finely grated orange zest
  • 1/8 tsp fine salt

Method
 

  1. Combine sugar, orange juice and water in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  2. Add cranberries and return to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until most berries burst and the liquid looks lightly syrupy.
  3. Remove from the heat and stir in orange zest and salt. Leave a few whole berries instead of mashing the mixture smooth.
  4. Transfer to a shallow heatproof container and cool for 20 minutes. Refrigerate for at least 2 hours, additional to the listed active time, until cold and thickened.
  5. Stir gently and spoon into a serving bowl just before the meal.