Last Christmas I made a cranberry sauce that was mediocre at best. The cranberries were too tart, the sauce was too orange-y, and it just overall underwhelmed me. A couple of weeks ago I started to search for something that would be better fit my tastes. This recipe is definitely it.

The sauce is sweet, perfectly orange-y and has a slight hint of spices. The only change I made was to sub out one of the cups of white sugar with a cup of brown sugar. I just thought it would add a bit more of a syrupy texture to the sauce. Also, I’m pretty sure that most cranberries come in a 12 oz package (mine was), but the recipe called for a 16 oz package. I used just 12 oz and it turned out fine.

Cranberry Sauce
Ingredients:

16 oz fresh cranberries, washed and drained
1 cup white sugar
1 cup brown sugar (dark or light)
1/3 cup of water
1 cinnamon stick
1/4 tsp ground allspice
1/4 tsp nutmeg, grated
1 orange, zested and juiced

Place cranberries, sugars and water in a medium saucepan. Heat until boiling and then reduce to a simmer. Immediately add in cinnamon stick, nutmeg and allspice. Let simmer for 8-10 minutes. Remove from heat and remove cinnamon stick. Stir in orange zest and juice. Allow to cool completely before serving as the sauce with thicken.

Recipe from Alex Guarnaschelli