One of the best parts of cranberry sauce is how simple it is to make and spruce up according to your taste. This year, I swapped spices for herbs and spiked my cranberry sauce with fresh basil — the sweet herbal flavor compliments the cranberries’ tartness.
You can reduce the sauce to achieve a smoother consistency, but I like my cranberry sauce chunky with little exploding bubbles of sweet, tangy fruitiness. You know, unless you think turkey’s texture is perfect by itself and needs no further enhancement.
- 1 cup sugar
- 1 cup water
- 1 12-ounce bag fresh cranberries
- 1 small handful basil leaves, chiffonaded
- pinch of kosher salt
- 1/4 cup freshly squeezed orange juice
- 1 large piece Orange peel
- Bring sugar and water to a boil in a medium saucepan.
- Add cranberries, then return to a boil until cranberries start to burst (with happiness), about 7-8 minutes.
- Reduce heat, add the orange juice and zest and simmer on low heat for 10 minutes until cranberries have cooked down.
- Stir in the basil and let the sauce cool to room temperature, then serve.
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