Cranberry Sauce with Black Pepper and Orange
If you want the easiest possible assignment for a holiday dinner, raise your hand to make the cranberry sauce. Lots of freshly ground black pepper and orange zest give our version classic pizzazz, but feel free to leave either (or both) out; it’ll still be really good. Use organic oranges if you can, since there’s so much zest involved.
Makes about 2 1/4 cups / 658 grams
Ingredients
Two oranges
3/4 cup plus 2 tablespoons / 188 grams sugar
12 ounces / 340 grams cranberries
Big pinch of salt
Freshly ground black pepper
Instructions
1. Zest the oranges, and reserve the zest. Squeeze one of the oranges into a measuring cup, and add enough water to make 1 cup / 250 ml of liquid. Put the liquid in a medium saucepan with the sugar and salt, stir to combine, and bring to a boil.
2. Add the cranberries, the orange zest and 20 grinds or so (about 1/2 teaspoon) of black pepper, and return to a boil. Reduce heat to medium-low; the cranberries will soon start bursting. Simmer, stirring occasionally, until the mixture thickens to a jammy consistency, about 9 or 10 minutes. Let it cool, and serve either room tempurature or chilled. This may be made ahead up to 6 days in advance and kept covered in the fridge.
Cranberry Sauce with Black Pepper and Orange
Ingredients
- Two oranges
- 3/4 cup plus 2 tablespoons / 188 grams sugar
- 12 ounces / 340 grams cranberries
- Big pinch of salt
- Freshly ground black pepper
Instructions
- Zest the oranges, and reserve the zest. Squeeze one of the oranges into a measuring cup, and add enough water to make 1 cup / 250 ml of liquid. Put the liquid in a medium saucepan with the sugar and salt, stir to combine, and bring to a boil.
- Add the cranberries, the orange zest and 20 grinds or so (about 1/2 teaspoon) of black pepper, and return to a boil. Reduce heat to medium-low; the cranberries will soon start bursting. Simmer, stirring occasionally, until the mixture thickens to a jammy consistency, about 9 or 10 minutes. Let it cool, and serve either room tempurature or chilled. This may be made ahead up to 6 days in advance and kept covered in the fridge.