Cranberry and Orange Sauce Recipe
Tart cranberries simmered with fresh orange juice and a hint of cinnamon make this Cranberry and Orange Sauce a flavorful, festive addition to your Thanksgiving or Christmas spread.
Servings: 2 cups
Calories: 508kcal
Ingredients
- 1 cup pure cane sugar OR granulated sugar
- 1/2 cup water or more if needed
- 1/2 cup fresh orange juice
- 4 cup fresh cranberries OR frozen, (1 (12 oz) bag), rinsed
- 1 tbsp orange zest
- 1/8 tsp ground cinnamon
Instructions
- 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 most of the cranberries have burst.
- Once the cranberries have burst, add the orange zest and cinnamon. Whisk to combine, then simmer for 2 more minutes. Add a tablespoon or two of additional water, if needed.
- Remove from the heat and let cool at room temperature. Transfer to a bowl, cover with plastic wrap, and chill for at least 1 hour.
Notes
-1/2 cup fresh raspberries add great flavor to this sauce!
STORE any leftover Cranberry Orange Sauce in an airtight container in the refrigerator for up to 7–10 days. Let the sauce cool to room temperature before transferring it. It keeps well and tastes even better after a day or two.
To FREEZE, use a freezer-safe bag or an airtight container, leaving little room for expansion. For best results, thaw in the refrigerator overnight and enjoy within 2 months. You can REHEAT it gently in a saucepan over low heat or enjoy it cold.
Nutrition
Serving: 2serving | Calories: 508kcal | Carbohydrates: 131g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 293mg | Fiber: 8g | Sugar: 114g | Vitamin A: 257IU | Vitamin C: 63mg | Calcium: 32mg | Iron: 1mg
