This cranberry-orange sauce is perfect for holiday dinners! It’s a zesty twist on a classic… one I think you’re going to love! Plus you only need a few ingredients and a little under 30 minutes to whip up this festive side dish!
I have to admit, I haven’t always been a cranberry lover. It’s taken me a few years (just recently) to not only give them a try, but to start baking/cooking with them. Ever since then, I’ve been mixing them into these lovely marmalade muffins, sneaking them into these delicious cinnamon rolls and popping them into french toast bakes & apple bread. So many possibilities! But today I thought I’d make them the star! And what better way to do that than make fresh cranberry sauce?!
For this cranberry-orange sauce I used Zulka® Non-GMO Project Verified sugar, or more specifically, Zulka® Morena pure cane sugar. It comes from freshly harvested sugar cane which means it has a more natural, unrefined flavor that makes it the ideal replacement for conventional sugar! Did I mention that you don’t have to do any crazy conversions? It’s a cup-for-cup substitute! And it just happens to work beautifully in this recipe!
Like I mentioned above, you only need a few ingredients for this recipe: sugar, water, orange juice, orange zest, cranberries, and a pinch of cinnamon. Of course, if you want to get extra fancy you can toss in some raspberries or a bit of vanilla bean paste! However, today’s version is a bit more basic. ????
To start, you’ll want to set a large saucepan set over high heat. Bring the sugar, water and orange juice to a boil. then whisk the mixture to help dissolve the sugar. Add one bag of fresh cranberries and continue boiling for 2 minutes, then reduce the heat and simmer for 15 minutes or until the majority of the cranberries have burst.
Once the cranberries have burst, add the orange zest and cinnamon, whisk to combine, simmer for 2 more minutes, add a tablespoon or two of additional water if needed. I like mine on the thicker side, but feel free to add more if needed. Remove the pan from the heat and let the sauce cool at room temperature- it will thicken up quite a bit as it cools (again, another reason to add some water). Transfer the sauce to a bowl, cover with plastic wrap and chill it in the refrigerator for at least 1 hour.
Serve it up with all of the holiday fixin’s! Enjoy the leftovers baked into scones, sweet bread, cheesecake, fruit crisp, topped on pancakes or pressed into a panini! Happy holidays!
- 1 c. Zulka Morena pure cane sugar or granulated sugar
- ½ c. water + more if needed
- ½ c. fresh orange juice
- 4 c. or 1- 12 oz. bag fresh or frozen cranberries, rinsed
- 1 tbsp. orange zest
- ⅛ tsp. ground cinnamon
- In a large saucepan set over high heat, bring the sugar, water and orange juice to a boil. Whisk to help dissolve the sugar.
- Add the cranberries and continue boiling for 2 minutes, then reduce the heat and simmer for 15 minutes or until the majority of the cranberries have burst.
- Once the cranberries have burst, add the orange zest and cinnamon, whisk to combine, simmer for 2 more minutes, add a tablespoon or two of additional water if needed.
- Remove from heat and let cool at room temperature. Transfer to a bowl, cover with plastic wrap and chill for at least 1 hour.
Recipe source: Life Made Simple
Disclosure: this post is sponsored by Zulka® Pure Cane Sugars. As always, all opinions are my own.