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Ingredients
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Cranberry Sauce Base
Citrus & Aromatics
Seasoning & Finish
Method
Cranberry Sauce Base
- 1
Combine and simmer
Rinse the cranberries and pick out any stems or soft berries. In a medium saucepan combine the water and granulated sugar over medium heat. Stir until the sugar dissolves and the mixture begins to simmer (about 2–3 minutes). Add the cranberries, stir to submerge, and return to a gentle simmer.
- 2
Cook until bursting
Simmer the cranberries, stirring occasionally, until most berries have popped and the mixture thickens slightly, about 8–10 minutes. Use the back of a spoon to gently mash a portion of the berries if you prefer a less chunky sauce.
Citrus & Aromatics
- 3
Add citrus
Stir in the orange juice, orange zest, and lemon juice. Continue to simmer for 2–3 minutes so the citrus flavors meld with the cranberries.
- 4
Infuse herbs
Tuck the rosemary and thyme sprigs into the sauce and simmer gently for another 3–4 minutes to infuse their aroma. Do not boil vigorously; keep a low simmer to avoid breaking down the citrus brightness.
- 5
Remove herbs
Remove and discard the rosemary and thyme sprigs using tongs or a slotted spoon.
Seasoning & Finish
- 6
Adjust seasoning and sweetness
Stir in the salt and ground black pepper. Taste the sauce: if you prefer it sweeter or glossier, whisk in 1 tablespoon honey or maple syrup while the sauce is warm.
- 7
- 8
Chill before serving
Cover and refrigerate for at least 2 hours before serving to allow flavors to meld (overnight is best). Bring to near room temperature or serve chilled. Yields approximately 1/2 quart.