Quick Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries
- 1 cup sugar
- 1 orange -zested and juiced
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
- Combine cranberries, sugar, cinnamon, 3 tablespoons of the orange juice and 1/2 the orange zest in a saucepan or pot. Mix together.
- Cook over medium- high heat 7 - 10 minutes, stirring occasionally, until berries start to pop but still remain whole.
- Stir in vanilla and transfer to a serving bowl. Sprinkle top with rest of orange zest. Chill in refrigerator until ready to serve. Lasts about 2 weeks or longer in fridge. Makes about 2 cups.
Notes
***If you like a smooth cranberry sauce, follow recipe but after stirring in vanilla, pour mixture into sieve (fine mesh strainer) placed over a larger bowl. Using large spoon, push through sieve, and scrape sauce off bottom of sieve into bowl until only solids are left in sieve. Discard solids, spoon sauce into serving dish, cool in fridge, then serve.