Forget everything you know about store-bought cranberry sauce! This homemade Cranberry Sauce with Satsuma Zest is about to revolutionize your holiday table and make your taste buds dance with joy. Imagine a vibrant, tangy-sweet sauce bursting with bright citrus notes and a warm hint of cinnamon - so delicious that your guests will be begging for the recipe. Whether you're a seasoned cook or a kitchen novice, this simple yet spectacular cranberry sauce will elevate your culinary game and impress everyone at your gathering.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 12 oz fresh cranberries
- 1 cup sugar
- 1 cup water
- 1 tsp Satsuma zest
- 1/4 tsp cinnamon
Instructions
- Wash the fresh cranberries thoroughly under cool running water, removing any stems or damaged berries.
- Using a fine grater or microplane, carefully zest the Satsuma, being careful to only remove the bright orange outer layer and avoid the white pith underneath.
- In a medium saucepan, combine water and sugar, stirring until the sugar completely dissolves over medium heat.
- Add the fresh cranberries to the sugar syrup and bring the mixture to a gentle boil, reducing heat to maintain a steady simmer.
- As the cranberries cook, they will begin to pop and break down, creating a natural thickening process. Stir occasionally to prevent sticking.
- Sprinkle in the cinnamon and Satsuma zest, stirring to distribute the flavors evenly throughout the sauce.
- Continue cooking for approximately 15-20 minutes, or until the sauce reaches a thick, jam-like consistency and most cranberries have burst.
- Remove from heat and let the cranberry sauce cool at room temperature, where it will continue to thicken.
- Transfer to a clean glass container and refrigerate. The sauce can be served chilled or at room temperature.
Tips
- Choose Fresh Cranberries: Always select plump, firm cranberries with a deep red color for the best flavor and texture.
- Zest Carefully: When zesting the Satsuma, use a fine grater and only remove the bright orange outer layer to avoid the bitter white pith.
- Control Your Heat: Maintain a gentle simmer to prevent burning and allow the cranberries to break down naturally.
- Don't Overcook: Remove the sauce from heat when it reaches a jam-like consistency, as it will continue to thicken while cooling.
- Make Ahead: This sauce can be prepared up to 5 days in advance, making it perfect for holiday meal planning.
- Customize: Feel free to add a splash of orange juice or a tablespoon of Grand Marnier for an extra flavor boost.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 26g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
