Fresh Cranberry Sauce


by Chef Tasheena Butler / T.Marie's Kitchen and Catering

Posted on November 20, 2012 at 7:16 AM

Updated Wednesday, Nov 13 at 1:56 PM

1 12 oz package of cranberries washed and drained

2/3 cup orange juice

1 ¼ cup granulated sugar

½ cup orange marmalade

2 tbsp cognac or orange liquor (optional)

1 tbsp cornstarch slurry

Pinch of salt


Heat a medium sized saucepan over medium-high heat.

Add cranberries, juice, sugar, and marmalade.

Cook mixture until cranberries just start to burst and mixture is at a full boil (about 10 minutes.)

Stir in pinch of salt and cognac (if desired.)

Stir in cornstarch slurry and allow to come back to a boil.

Remove sauce from heat and place in a shallow dish.

Allow to cool down.

Cover and refrigerate overnight.

Serve with a garnish of orange zest.