In a medium saucepan over medium heat, add cranberries, orange zest, orange juice, 1 cup cranberry juice and sugar.
Heat until boiling, stirring often.
Reduce heat to simmer and cook for about 10 minutes or until the cranberries absorb liquid.
Meanwhile, create a slurry by whisking together the corn starch and water.
Slowly drizzle the slurry into the sauce mixture with the remaining ½ cup cranberry juice and cook until the sauce has reached desired thickness.
Remove from heat and allow to cool before serving. Sauce will continue to thicken as it cools.
- It’s important to whisk the entire time when making the slurry. This creates the correct texture that is needed to create that cranberry sauce look and taste.
- Use freshly squeezed orange juice. Since you need orange zest, it makes sense to also use freshly squeezed juice too. It really has better flavor than a store-bought juice.
- Cook dried cranberries over low heat and watch closely so it doesn't burn.
- Jazz up the presentation with a sprinkle of orange zest over the top of the bowl before serving.
Calories: 151kcal | Carbohydrates: 40g | Protein: 0.3g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 69mg | Fiber: 2g | Sugar: 35g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 0.3mg