Most popularly ranked cranberry sauces in Google’s search results say to “add water”. In my opinion, the key to a good cranberry sauce is to NOT ADD WATER. Cranberries are full of water and have a rich and delicious flavour. To make sure it doesn’t burn, use orange juice instead. Here’s my mother’s famous family recipe.
- 3 cups of cranberries
- 1/2 cup of orange juice (fresh ideally, not from concentrate)
- 1 medium sized orange worth of orange zest
- Maple syrup to taste or organic cane sugar (do not use white sugar, it doens’t taste as good) – 1/3 cup ish. Remember: you can always add more sugar at the end if it’s not enough.
- Put all ingredients in a small pot
- Start cooking on medium-low, let the water juice the cranberries come out slowly
- Stir 2-3 minutes to ensure it doesn’t stick. Add more orange juice and turn the heat down/remove briefly from the heat if it starts to stick.
- Cook until most of the cranberries dissolve and the sauce thickens up (about 15-20 min depending on the heat of the stove and whether cranberries fresh or frozen)
- Remove from heat so it doesn’t burn or stick to the pot