Cranberry Sauce with Black Pepper and Orange
Original recipe by: Leslie Brenner
If you want the easiest possible assignment for a holiday dinner, raise your hand to make the cranberry sauce. Lots of freshly ground black pepper and orange zest give my version classic pizzazz, but feel free to leave either (or both) out; it’ll still be really good. Use organic oranges if you can, since there’s so much zest involved.
Makes about 2 1/4 cups (1/2 liter).
Ingredients
2 oranges
3/4 cup plus 2 tablespoons (188 grams) sugar
12 ounces (340 grams) cranberries
Big pinch of salt
Freshly ground black pepper
Instructions
Zest the oranges, and reserve the zest. Squeeze one of the oranges into a measuring cup, and add enough water to make 1 cup (236 ml) of liquid. Put the liquid in a medium saucepan with the sugar and salt, stir to combine, and bring to a boil.
Add the cranberries, the orange zest and 20 grinds or so (about 1/2 teaspoon) of black pepper, and return to a boil. Reduce heat to …