Fresh Orange Cranberry Sauce

I know Thanksgiving is already over, but it's still the season to eat all things fall and Thanksgiving-ish if you ask me.  Cranberry sauce is such a great accompaniment to many dishes and it's so incredibly simple to make.  It practically makes itself!

I actually made this sauce to go with some turkey enchiladas we were having.  Let me tell you, this is much better than the stuff in the can. I love the hint of orange you get with the zest and freshly squeezed juice.  If you're not a fan of cran-orange things though, you can just use all water and leave out the zest.

If you're making something sweet the sauce, it would be delicious dolled up with some warm spices like cinnamon and nutmeg.  On the other hand, if you're using it for a savor dish, try adding some jalapeno or chipotle to it!

Fresh Orange Cranberry Sauce
1 cup sugar
1/2 cup water
juice and zest of 1 orange
4 cups cranberries, fresh or frozen

Put everything in a medium saucepan. Bring to a boil and cook about 10 minutes, stirring occasionally.  Sauce will thicken upon cooling.  Serve warm or chilled.


SOURCE: Two Peas and their Pod