Fresh Whole Cranberry Sauce
(Courtesy: Jacqueline Letouneau)
1 cup water
1 cup sugar
3 cups cranberries (12 oz)
½ tsp finely chopped orange zest
Bring water and sugar to a boil in a saucepan stirring until sugar is melted. Add cranberries and simmer for 10 – 12 minutes or until cranberries pop and liquid just begins to thicken.
Stir in zest, cover and cool.
5 servings (½ cup), 175 calories per serving
Hack: Fresh or frozen cranberries will work equally well in this recipe.
Hack: Fresh cranberries can be stored in the refrigerator for up to 30 days or frozen for up to a year.
Hack: Store sauce in refrigerator for up to 3 days or freeze leftovers in tightly covered freezer safe container.
Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Puree the orange in the blender for use in recipes such as cakes, cookies or breads. 1 orange yields about ¼ cup, which can be sealed in a bag and stored in the freezer.
Hack: Use this cranberry sauce to make Slow Cooker Cranberry Pork Roast.
Hack: Use this cranberry sauce to make Cranberry Jalapeño Dip.