Cranberry SauceCranberries contain a lot of pectin that naturally gels when cooked. This sauce will continue to thicken as it cools.

Makes about 2 cups (500 mL)

  • 2 cups fresh or frozen cranberries 500 mL
  • 1⁄2 cup orange juice 125 mL
  • 1 tsp finely grated orange zest 5 mL
  • 1⁄2 cup sugar 125 mL
Bring the cranberries, orange juice and orange zest to a simmer over medium heat. Simmer for 5 minutes, then add the sugar and simmer for 10 minutes more, stirring occasionally. Remove the sauce from the heat and cool to room temperature. Chill until ready to serve.

The cranberry sauce will keep refrigerated for up to two weeks.

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