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Cranberry-Orange Sauce

Name: Cranberry-Orange Sauce
Total time: 35 min
Ingredients: 3/4 cup, water; 1 cup, granulated sugar; 1 tablespoon, grated orange zest; 1/4 teaspoon, table salt; , 1 (12-ounce) bag cranberries, picked through; 2 tablespoons, orange liqueur (such as Triple Sec or Grand Marnier)

Appears in Cook's Illustrated November/December 1999

Back-of-the-bag recipes aren't bad, but we found a way to make a dramatic improvement.

YIELD 9 (Makes about 2 1/4 cups)

TIME 15 minutes, plus 20 minutes cooling

Why This Recipe Works

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Gather Your Ingredients

¾ cup water

1 cup granulated sugar

1 tablespoon grated orange zest

¼ teaspoon table salt

1 (12-ounce) bag cranberries, picked through

Key Equipment

Before You Begin

The cooking time in this recipe is intended for fresh berries. If you've got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce.

Instructions

Bring water, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Off heat; stir in orange liqueur. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

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