Simple cranberry-orange sauce from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 30, 2019

    I love this classic cranberry sauce. Very, very easy to make. Holds well if made several days ahead of time. Handles variations well. Orange liqueur is great (Triple Sec's good) but it's also fine without - it'll seem a bit sweeter. Natural orange extract or a few drops orange oil substitute well for orange zest. Using light brown sugar instead of white sugar adds some more complexity to the flavor. Recipe gives a recommended cooking time, but this is easy to cook to taste - the longer it cooks, the more it'll have the dark purplish color of canned jelly (very pretty!) - flavors also mellow a bit more. Making a half-batch works fine. Leftovers can be frozen and are great stirred into oatmeal!! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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