Cranberry Sauce

A bowl of cherries in syrup on top of a table.

Cranberry Sauce

Servings 8 Servings


  • 1 (12 oz) bag fresh cranberries, rinsed
  • ½ cup orange juice
  • ½ cup water
  • 1 cup light brown sugar
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons Cointreau liqueur, optional
  • pinch of kosher salt
  • 1 teaspoon orange zest


  • In a medium saucepan combine cranberries, orange juice, water, brown sugar, vanilla, Cointreau, and salt. Set over medium-high heat and bring mixture to a boil, then immediately reduce heat medium-low. Let simmer about 10 – 12 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.
  • Remove from the heat and stir in orange zest. Allow mixture to cool about 20 – 30 minutes to thicken up slightly. Store in refrigerator in an airtight container. Enjoy!

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