If you’re a fan of cranberry sauce, skip the can. This recipe is the way to go. It’s almost like a chunky cranberry chutney rather than a sweet jellied “sauce”. With the blood orange and the cranberries, the acidity in this sauce cuts through all the richness of the gravy, stuffing and other dishes on a typical holiday plate. Plus, cranberries have natural pectin, so the sauce thickens up on its own when cooked.
For thicker cranberry sauce, stir in a cornstarch slurry. Mix together 1 Tbsp cornstarch and 2 Tbsp cold water until the cornstarch dissolves. Bring the cranberry sauce to a boil then slowly drizzle in some of the slurry until the sauce simmers and thickens. Add the slurry gradually, adjusting the total amount to get the thickness you like.