Chan's Cranberry Sauce

"I have been making this cranberry sauce every Thanksgiving for as long as I can remember. It requires few ingredients and comes together very quickly. The orange pulp and zest adds a nice zing to this tart cranberry sauce, helping balance the richness of the other dishes."


— 2 8oz packages of fresh cranberry
— 1/2 cup sugar
— 1 peeled orange
— 1/2 tbsp of orange zest


1. Rinse cranberries and discard any bruised fruit. Divide into two equal portions.
2. Heat half the cranberries and 1/2 cup of sugar in a heavy bottomed pot or dutch oven until broken down and chunky, approximately 10-15 minutes.
3. In a blender, combine the other half of the fresh cranberries, peeled orange and orange zest and blitz into a chunky consistency.
4. In a bowl, combine the cooked cranberries and fresh cranberry/orange mixture and stir with a wooden spoon. If you prefer more sweetness add sugar to taste but I prefer a more tart flavor.

Enjoy! x Chan