Cranberry sauce for poultry

Orange juice, orange peel and cinnamon stick perfectly complement the tart taste of cranberries, but you can add them at will. In principle, they are not used in the classical recipe. But you can always experiment and supplement the sauce with any spices or additives to your taste. For example, instead of orange juice and zest, you can use lemon juice and zest.

Cranberries are not only a super healthy berry, they also have wonderful culinary properties. We are talking about a high content of pectin, which allows the sauce from these berries to naturally turn into jelly, without the use of any artificial thickeners.

So, let's start cooking...

Pre-washed cranberries, if fresh, are placed in a medium-sized saucepan. If the berries are used frozen, they need to be thawed at room temperature in advance. Add orange juice, crushed orange peel, cinnamon stick, sugar and water to the cranberries. Mix everything and put it on medium heat, bring the contents of the pan to a boil.

Cook the sauce until the berries start to burst. In the process, do not forget to mix the contents of the pan often. Press the berries against the walls of the pan with a wooden spoon, helping them to burst. Cook the sauce until it thickens to the desired consistency. In terms of time, it takes an average of 10 minutes. Also at this stage, add salt to the sauce to taste.

Remove the pan from the heat and leave the sauce to cool for half an hour. If the sauce turned out to be too thick, it can be diluted with boiling water. In this case, you do not need to add a lot of water at once - you need to inject it in small portions and mix the sauce thoroughly after each one. Do not forget to try to add more salt if necessary.

The finished sauce can be served on the table immediately, or you can put it in the refrigerator. At the same time, the sauce can be stored in the refrigerator for several months in a hermetically sealed container.

Bon appetit and bright holidays!