This is super easy. I always make this perfect cranberry sauce the night before and just pop it in the fridge until it’s time for the big meal. I love making things that you can just throw everything into one pot and forget about it until it’s done.
If you have people in your family that isn’t into cranberry sauce, this is the one for you. I don’t like it when it’s too tart so I use fresh orange juice. I don’t like cranberry sauce too sugary so I use real maple syrup. Also, I hate anything too cranberry-ish, so I cut that with fresh shallot and dried fruits. This one is really yummy and low maintenance, which is exactly what I want from cranberry sauce. So just make this for the holiday and then focus on the rest of the meal. This has a lot of ingredients, but you throw it all in one pot once you prep it.
1 12 oz bag of fresh cranberries
1/2 cup of dried cherries
1/2 cup of dried pineapple (chopped in 1/2 inch pieces)
1 small shallot (finely minced)
1 cup of white wine
1 cup of fresh orange juice
1/2 cup of maple syrup
zest of 1 orange
pinch of salt
In a medium sauce pan, pop in the cherries, chopped pineapple, and shallots. Set the stove at medium-high heat. Pour in the white wine, let it bubble up and reduce by half. Turn the heat down to medium.
Add in the maple syrup and let it dissolve in the wine. Dump in the entire bag of cranberries, the orange juice, zest and salt. Turn the heat back on high and let it come to a boil. Once that happens, give it a good stir and turn it down to low. Let it simmer for another 10 minutes or so, and make sure to stir it occasionally so it doesn’t get stuck at the bottom.
Once the juice thickens, everything should be ready. Turn off the heat and scoop out the white foam on top (sometimes I’m lazy and skip this part). Pour the sauce into a bowl and once it’s completely cooled, pop it in the fridge.