Cranberry-Orange Sauce
This simple Turkey Day side beats the heck out of its canned cousin. Make an extra batch to go with the leftovers.
Ingredients
- Zest and juice of 1 orange
- 1 cup sugar
- Pinch salt
- 12 oz bag fresh cranberries rinsed
- 1 tsp finely grated peeled ginger
- 1/4 Cup Port Wine
Instructions
- In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar, ginger and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes.
- Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly. Let the sauce cool to room temperature before serving.