Paula Deen Cranberry Sauce Recipe
Are you ready for the best holiday side dish? The Paula Deen Cranberry Sauce Recipe is a true classic.
Equipment
- One medium saucepan.
- A long wooden spoon.
- One citrus zester.
- Measuring cups and spoons
- A glass serving bowl.
Ingredients
- 12 ounces fresh cranberries.
- 1 cup granulated white sugar.
- 1 cup orange juice.
- 1 tablespoon orange zest.
- 1/2 cup chopped pecans optional.
- 1 pinch of salt.
Instructions
- Rinse your fresh cranberries in cold water. Pick out any soft or bruised ones.
- Put orange juice and sugar in the saucepan. Stir them together over medium heat.
- Bring the juice and sugar to a boil. Make sure the sugar dissolves completely.
- Carefully pour the berries into the hot liquid. Stir them gently with your spoon.
- Lower the heat. Let the sauce simmer for ten minutes. You will hear the berries pop open.
- Stir in the orange zest and pecans. Remove the pan from the heat source.
- Let the sauce cool down at room temperature. It will get thicker as it cools.
Notes
- Use fresh oranges for the best juice.
- Fresh zest adds a very strong aroma.
- Do not overcook the berries.
- They should be soft but not mushy.
- Add a splash of brandy for extra flavor.
- Make the sauce one day early.
- This helps the flavors mix well.
- Always serve it chilled or at room temperature.