Cranberry Sauce
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 12 oz |  cranberries (fresh or frozen) |
| ¾ cup |  sugar |
| 1 unit |  orange (juice + zest) |
| ¼ cup | water |
| 1 pinch | salt |
Optional
Not counted above. The dish works without them.
| 1 unit |  cinnamon (stick) |
Steps
- Boil3 minmedium-highsugar + orange juice + water until the sugar dissolves fully before any fruit — sugar granules that meet the berries first cling and scorch at the pot's edge
- Simmer10 minmedium, uncovered+ cranberries + salt until most have burst and the sauce turns glossy — the pop is pectin releasing, and pectin is the only thickener this sauce has or needs; leave a quarter of the berries whole for the texture the can cannot make
- Season1 minoff heat+ zest at the end — cooked zest goes bitter, stirred in raw it perfumes; the sauce looks loose now and sets firm as it cools, so resist the urge to keep reducing
- Rest10 minit will set as it coolsto room temperature before serving, or refrigerate up to a week — this is a make-ahead dish by design, and better on day two once the orange settles in