It’s easy to make from scratch. Photo
by M. Sheldrake | IST.

CRANBERRY SAUCE RECIPE

Ingredients

• 1 pound frozen or fresh cranberries
• Juice of 2 navel oranges
• 2 tablespoons brown sugar
• 3 tablespoons honey (more if needed)
• ¼ cup Bourbon (optional)
• 1 teaspoon kosher salt
• Juice of 1 lemon
• 1 cinnamon stick
• 1 jalapeño, finely minced

1. Wash cranberries under cold water and place in a sauce pan with brown sugar, cinnamon stick, half the orange juice, salt, jalapeño and bourbon.

2. Bring mixture to boil on high heat, then maintain a simmer on low heat. The cranberries should pop and break down.

3. When the orange juice has reduced by half (about 5 minutes), add the second half of the orange juice. If the orange juice reduces too quickly before the cranberries fully break down, you can simply add water, about 2 tablespoons at a time, until the cranberries pop and resemble jam.

4. Strain the mixture through a strainer, to separate the skins and stems. Push the mixture through with the back of a spoon.

5. Place back in pan, stir and taste. If the sauce is still acidic, add honey 1 tablespoon at a time. You may not need all the honey.

6. Add a few drops of lemon juice to brighten up the cranberry sauce.

7. It’s ready to serve!