Cranberry Recipe

Prepare ingredients

Rinse the cranberries under cold water and pick out any stems or bruised berries. Measure sugar, water, orange juice and spices. Zest the orange and set zest aside.

Cook cranberries

In a medium saucepan combine water and sugar over medium heat. Stir until the sugar dissolves and the mixture begins to simmer (about 2–3 minutes). Add the cranberries, orange juice, orange zest, cinnamon, allspice and a pinch of salt. Stir to combine.

Simmer and break down

Bring mixture to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered for 8–12 minutes, stirring occasionally, until most cranberries have burst and the sauce thickens. For a chunkier sauce remove from heat sooner; for a smoother sauce lightly mash the cranberries with a wooden spoon or potato masher and simmer a few minutes more.

Adjust sweetness and flavor

Taste the sauce and adjust sweetness if needed by adding up to 2 tablespoons more sugar, stirring until dissolved. If using, stir in bourbon or brandy now. If sauce seems too thick, stir in 1–2 tablespoons of water or orange juice to reach desired consistency.

Cool and finish

Remove the pan from heat and let the sauce cool to room temperature; it will continue to thicken as it cools. If using optional nuts or dried fruit, fold them in once the sauce is warm (not piping hot) to retain texture. Transfer to a serving bowl or an airtight container and refrigerate for at least 1 hour before serving to let flavors meld.

Storage

Store leftover cranberry sauce in an airtight container in the refrigerator for up to 7–10 days or freeze for up to 3 months. Thaw in the refrigerator before serving.

If adding nuts, toast them lightly in a dry skillet over medium heat, stirring, for 3–4 minutes until fragrant and slightly golden. Cool, chop if needed, and fold into sauce after it has cooled to warm. If using dried fruit, stir it in with the nuts so it softens slightly in the warm sauce. If using alcohol, add it after cooking and before cooling so the alcohol aroma melds but does not completely cook off.