Citrus Cranberry sauce
For years, I loved the “canberry” sauce, spooning that gelatinous goop out of the can like it was going out of style. Now that I’ve grown a bit, I enjoy taking the time to simmer my own pot of tangy cranberry goodness, with just a hint of orange and sweetness.
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● 2 cups fresh or frozen cranberries
● 1 cup orange juice (fresh is best)
● ¼ cup honey
● ¼ teaspoon salt
Combine all ingredients in a small saucepan and bring to a boil over high heat. Reduce the heat to low and allow to simmer for 1 hour, stirring frequently. Allow to cool before serving, preferably overnight in the refrigerator. The sauce will thicken naturally as it chills, due to the pectin content in the berries.