Ina Garten’s Make Ahead Cranberry Sauce
Ina Garten's Make Ahead Cranberry Sauce is the perfect combination of sweet and tart for Thanksgiving! Enjoy leftovers with turkey or ham on a roll or in Baked Brie in Puffed Pastry for an easy crowd-pleasing appetizer.
Servings: 16
Equipment
- microplane zester
Ingredients
- 12- ounce bag fresh cranberries rinsed and picked through, discarding any that are bruised, shriveled or soft
- 1 3/4 cups sugar
- 1 Granny Smith apple peeled, cored and chopped
- Grated zest and juice of 1 orange
- Grated zest and juice of 1 lemon
Instructions
- Add cranberries, sugar, and 1 cup of water to a medium saucepan and cook over medium heat for about 5 - 10 minutes, or until the skins pop open.
- Add apple, zests, and juices and cook for 15 - 20 more minutes until thickened and apples are soft.
- Remove from the heat and let cool completely. It will continue to thicken as it cools from the pectin in the apple.
Notes
- This will make about 4 cups of cranberry sauce. Plan on 1/4 cup of cranberry sauce per person. If your family and guests are cranberry sauce enthusiasts and want leftovers you may want to double the recipe!
- May be made ahead up to 1 week in advance.
- May substitute frozen cranberries for fresh, no need to thaw.
- Enjoy leftover cranberry sauce in Brie with Puff Pastry for easy holiday entertaining.
- Can be frozen up to three months. To freeze: Pour cooled cranberry sauce into freezer-safe jars, leaving about 1 inch of headspace or use freezer zip-top plastic bags, removing as much air as possible from bag before sealing. To thaw, place in refrigerator overnight.