In a medium saucepan, combine orange juice and sugar. Bring to a boil.
Add the cranberries, and reduce the heat to medium. Allow it to cook until you start to hear the cranberries popping.
With a wooden spoon or potato masher (what I use), smash down the cranberries until it reaches your desired texture. I prefer mostly mushed with a few whole berries sprinkled in there.
Remove from heat and stir in the orange zest. Allow sauce to cool for 20 minutes at room temperature (so it doesn't heat up your fridge), and transfer to an air-tight container and store in the refrigerator. It will thicken a bit as it cools.
This recipe is super easy to scale. The ingredients listed make one batch but simply double or triple to create enough for a big crowd.Cranberry sauce is one of the best things to make ahead of a holiday event. It tastes even better the next day and will keep in the fridge for days.If you're like me and want cranberry sauce year round, buy bags when they go on sale after the holidays to freeze.
Orange Cranberry Sauce
Amount Per Serving (0.25 cup)
% Daily Value*
Saturated Fat 0g0%
Vitamin A 30IU1%
Vitamin C 8.3mg10%
* Percent Daily Values are based on a 2000 calorie diet.