Classic cranberry sauce with lemon and orange juice
4 servings
15 minutes
Classic cranberry sauce with lemon and orange is a harmony of sweet and sour flavors combined with the warmth of spices. Historically, cranberry sauce has become an integral part of festive meals in European cuisine, especially paired with roasted poultry. Its bright ruby color and rich flavor make it not only a table decoration but also a perfect complement to meat dishes. Cranberries, slightly caramelized with brown sugar, are enriched by the depth of cinnamon and nutmeg. The addition of lemon and orange zest adds citrus freshness, while their juice makes the texture smooth and rich. This sauce enhances the flavor of meat, highlighting its juiciness and easily becoming a favorite at any gathering.
1
In a small pot, mix cranberry, sugar, and water. Place on medium heat and bring to a boil. Reduce the heat to low.
- Cranberry: 200 g
- Brown sugar: 0.8 glass
- Water: 0.3 glass
2
Add cinnamon, nutmeg, and cook on low heat for 5 minutes. The berries will pop loudly — that's normal.
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: to taste
3
Grate the zest of lemon and orange on a fine grater. Use only the top colored layer. Squeeze juice from the lemon and orange.
- Lemon zest: 1 teaspoon
- Orange zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Orange juice: 0.3 glass
4
Add lemon and orange zest and juice to the pot, boil for another 2 minutes, and remove from heat.
- Lemon zest: 1 teaspoon
- Orange zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Orange juice: 0.3 glass
5
Slightly cool and serve with roasted poultry.
