Blood Orange Thyme Cranberry Sauce
A bright and aromatic cranberry sauce that leans on fresh blood orange zest and juice with a quiet lift from thyme. It is simple, fragrant, and the kind of holiday side you make once and then make every year.
Equipment
- Medium saucepan
- Wooden spoon
- Microplane
Ingredients
- 12 ounces fresh cranberries rinsed
- 1 cup blood orange juice
- 1 teaspoon blood orange zest
- 1 cup cane sugar
- 4 to 5 sprigs fresh thyme
- Pinch of fine salt
Instructions
- Add the cranberries, blood orange juice, zest, cane sugar, thyme sprigs, and salt to a medium saucepan.
- Set the heat to medium and bring the mixture to a gentle simmer. Stir occasionally as the cranberries soften and begin to burst.
- Continue cooking until the sauce thickens (this usually takes about 10 to 12 minutes).
- Remove the saucepan from the heat. Lift out the thyme sprigs, shake any cranberry loose and discard them.
- Let the sauce cool. It will thicken further as it cools!
- Serve warm or chilled. Store any extra in a sealed container in the fridge for up to one week.