Greg DuPree
Hands-On Time
5 Mins
Total Time
30 Mins
Yield
8

Cranberry jelly is often relegated to the once-a-year canned variety, but with this fresh and easy recipe, there’s no reason to skip a homemade cranberry sauce on this year’s Thanksgiving spread. This version takes its cue from Scandinavia, with the addition of lingonberries. If there’s one thing the Swedes get right, it’s serving sweet-tart lingonberry jam alongside savory meat dishes. And what better day to include traditions from the world than Thanksgiving, a celebration of the melting pot of American culture. Lingonberries are similar to currants, but are actually a form of mountain cranberries, so they’re right at home alongside the larger, tarter, stateside berry. But if you can’t find the jam at your store, red currant preserves substitute well. Prep tip: When cutting the orange zest strip, avoid any white pith, which can add a bitter taste to the sauce.

How to Make It

Step 1

Stir cranberries, orange peel, cinnamon, salt, and ¼ cup water in a medium saucepan over medium. Bring to a simmer and cook, stirring often and occasionally pressing down on cranberries with the back of a wooden spoon, until cranberries burst, about 10 minutes.

Step 2

Remove from heat and stir in preserves until well combined. Transfer to a bowl. Serve at room temperature. Sauce may be stored in a covered container in the refrigerator for up to 2 weeks.

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