Adapted from the recipe on the back of a bag of cranberries, my mother’s version requires minimal prep and has less sugar than the original (my family loves the pucker-inducing tang), plus orange zest for a bit of zip. And you can replace some or all of the granulated sugar with brown sugar for a deeper, more caramelly flavor if you’d like. You don’t need to add any thickener—as they pop, the cranberries release their natural pectin, and as the sauce cools, it gels into the texture you know. As for what to do with any leftovers: Using it as a spread for your day-after turkey sandwich seems a natural fit, but it really goes great with everything.
Recipe information
Total Time
15 minutes
Yield
Makes about 2 cups
Ingredients
Preparation
Cook cranberries, sugar, liqueur (if using), orange zest, salt, and 1 cup water in a medium saucepan over medium heat, stirring often to keep sauce from sticking to bottom of pan and burning, until cranberries start to burst and become jammy (sauce should coat a spoon), about 10 minutes. Let cool before serving.
Do Ahead: Sauce can be made 5 days ahead. Transfer to an airtight container; cover and chill.
Recipe notes
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Recipes From Bon Appétit’s Thanksgiving 2023 Issue
November’s magazine is chock full of new winners and old favorites ready for your holiday table—plus, a few more recipes for the days before and after.
