“These days I cannot seem to leave cranberry sauce out of my holiday meals, so as a professional, I have created an easy recipe that brings back the tasty classic without using Grandma’s canned wonder,” says Oceanire executive chef Matt Mine.
Ingredients
2 cups sugar
Juice and zest of 2 oranges
1 12-ounce bag fresh cranberries
6 ounces cranberry juice
2 tablespoons cracked black pepper
Directions
In a sauce pan combine sugar and orange juice with a little water to make the consistency of wet sand. Bring to a boil and cook until temperature reaches 220 degrees. Add orange zest, cranberries, cranberry juice and pepper. Lower heat and simmer for 10 minutes until berries split and sauce starts to thicken. Refrigerate.
