Cranberry and Citrus Sauce Recipe
By
Amy Wisniewski
Difficulty: Easy |
Total Time:
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Active Time:
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Makes:
About 2 cups
A good cranberry sauce can make or break Thanksgiving. This one, flavored by orange and grapefruit, is aromatic, sweet, and tart all at once. It’s a natural on turkey, but would be equally good on any roasted poultry or pork.
This was featured as part of our 2007 Neoslacker Interactive Thanksgiving.
INGREDIENTS
- 1 (12-ounce bag) frozen or fresh cranberries (about 3 cups)
- 3/4 cup granulated sugar
- 1/3 cup freshly squeezed orange juice
- 2 teaspoons finely grated orange zest
- 1 1/2 teaspoons finely grated ruby red grapefruit zest
- 1/2 cup ruby red grapefruit segments, medium dice
INSTRUCTIONS
- Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes.
- Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.
- Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.
Thanks jsdeman -- I also omitted the grapefruit segments, and thie resulting sauce was great! Super tart and very citrus-y -- the hit of both cranberry sauces I made for Thanksgiving 2010 (also made a Balsamic CB Sauce which I preferred, but most others liked this one).
I loved this cranberry sauce, but my family didn't care for the grapefruit segments. I think next time I make it, I'll keep the grapefruit zest but hold the grapefruit itself.