Works for both homemade and canned cranberry sauce.
One of those lessons is theimportance of citrusoranges, lemons, and limes.
The fruit and juice are fabulous, but the zest is culinary gold.
Simply Recipes / Getty Images
Good cooks know the zest packs the most concentrated flavor.
Always Add Orange Zest to Cranberry Sauce
Have you eaten a raw cranberry?
Its tart and acidic, which is why sugar is thrown at it to turn it palatable.
Simply Recipes / Annika Panikker
Ive found the best way to boost the flavor of cranberries is with orange zest.
Its bright, but not acidic and brings out the best of the cranberry.
I set the grater on top of the orange with the grates facing down toward the fruit.
Simply Recipes / Annika Panikker
The orange zest collects on top of the grater.
Once Ive got what I need, Ill flip the Microplane and dump the zest into a bowl.
The amount you add is up to you.
Start with the zest of one medium orange, which will give you about one rounded tablespoon.
That’s the right amount for one 12-ounce bag of fresh cranberries cooked down to a sauce.
What About Upgrading Canned Cranberry Sauce?
Maybe you dont make fresh cranberry sauce?
This one-ingredient upgrade works for canned cranberry sauce too.
Start with about one to two teaspoons of orange zest and see what you think.
Remember, it’s possible for you to always add more, but taking it out isnt as easy.
