Fresh Cranberry Sauce (Print Version)

# Ingredients:

01 - A 12-ounce pack of cranberries, cleaned up.

02 - 3/4 cup (150g) of water.

03 - 1/4 cup (60ml) freshly squeezed orange juice.

04 - 3/4 cup (150g) of tightly packed brown sugar.

05 - 1 teaspoon of orange peel finely grated.

06 - 1/2 teaspoon vanilla extract, the real stuff.

01 - Grate some zest off the orange first. Then, slice it and squeeze one half to make about 1/4 cup of juice.

02 - Hold back 1/2 cup of the berries—you'll toss them in later for a little texture.

03 - In a saucepan, mix water, sugar, juice, and the remaining cranberries. Put it on medium heat until it starts bubbling.

04 - Turn the heat down and let it slowly cook while stirring now and then. After about 15 minutes, it'll thicken and the berries will pop.

05 - Take it off the heat. Stir in those saved berries, the orange zest, and vanilla. It'll get thicker as it cools.

01 - Make it ahead—it stays fresh for up to 3 days.

02 - Pop it in the freezer, and it keeps for up to 3 months.

03 - Use either fresh or frozen berries—both work just fine.

04 - Stays good in the fridge for about 5 days.