- 16 ounces frozen cranberries
- 1 cup of sugar
- ¾ cup cranberry juice
- 1 tablespoon honey
- 1 orange
- ½ teaspoon kosher salt
In a medium saucepan over low heat combine cranberry juice, honey, salt and sugar until sugar dissolves.
Add cranberries and cook until they burst about 10 minutes.
Take the orange and cut it in half and squeeze half of the orange into the cranberry sauce being careful not to get any seeds in there. Then zest a little bit of the orange peel into the mixture.Be careful not to go too deep or it will be bitter. A little goes a long way.
Reduce the liquid by a quarter and then remove from heat to let cool completely.
Place in a sealable container and refrigerate overnight or at least for a few hours. Save a little of the orange zest to garnish right before serving. You can always just use the canned mess but once you do it this way you will never settle again.
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