I'll be the first to admit that canned cranberry sauce is pretty good. But honestly, this one is better. It has more personality and a fresh flavor -- with a whisper of apple -- that you just don't get with canned. Besides, it takes just a few minutes to prepare and can be made the day before the feast. Make it at least 5 to 6 hours ahead so it has time to chill.
What you'll need
- 6 cups fresh (or fresh-frozen) whole cranberries
- 1 1/2 cups apple cider
- 1 1/4 cups sugar
- 2 or 3 long strips of orange zest
- 2 teaspoons lemon juice
How to make it
Combine all the ingredients in a large, nonreactive saucepan or medium-size covered casserole. Bring to a boil, stirring occasionally. Reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. Remove from the heat and cool to room temperature.
Transfer the sauce to a serving dish. Cover and refrigerate (it thickens as it chills) until serving. Test Kitchen Tip: If the sauce seems too loose at serving time, spoon off a little of the liquid. Makes 10 or more servings.
