Equipment
- Medium Saucepan (3-quart capacity) For cooking the cranberry sauce; the size helps prevent splattering.
- Wooden Spoon Used to stir the sauce as it cooks, ensuring even mixing of ingredients.
- Microplane Zester For grating the orange peel finely, which releases essential oils and enhances the flavor.
- Measuring Cups and Spoons For accurately measuring the ingredients to ensure the right balance of flavors.
- Serving Bowl For presenting the cranberry sauce at the table.
- Fine Mesh Strainer (optional) If you prefer a smoother sauce, this can be used to strain out the larger pieces.
Ingredients
- 4 cups Frozen Cranberries
- 1 cup Sugar
- 1 cup Orange Juice
- 1 cup Water
- 1 Cinnamon Stick
- 1 tbsp Orange Peel grated
- Mint Leaves
Instructions
Prepare the Ingredients
- Start by washing the frozen cranberries under cold water. Measure out the sugar, orange juice, and water. Grate the orange peel using a microplane zester and set aside.
Combine and Cook
- In a medium saucepan, combine the cranberries, sugar, orange juice, and water. Add the cinnamon stick and grated orange peel. Stir to mix all the ingredients well.
Simmer the Sauce
- Place the saucepan over medium heat and bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer. Continue to cook, stirring occasionally with the wooden spoon, until the cranberries burst and the sauce thickens, about 15-20 minutes.
Cool and Serve
- Remove the saucepan from the heat and discard the cinnamon stick. Allow the cranberry sauce to cool slightly before transferring it to a serving bowl. Garnish with fresh mint leaves before serving.