Easy Cranberry Orange Sauce
A must-have for Thanksgiving, my Easy Cranberry Orange Sauce uses 5 simple ingredients and 15 minutes to make the perfect sweet and tart condiment.
Servings 12 servings
Ingredients
- 12 ounces fresh cranberries rinsed
- 1 navel orange
- Additional orange juice to make 1 cup if needed
- 1 cup granulated sugar
- 1 cinnamon stick
- 3 whole cloves
Instructions
- Zest and juice the orange. To the orange juice, add enough additional juice to make one full cup if necessary.
- Rinse the cranberries in a colander.
- Place cranberries, orange zest and juice, sugar, cinnamon stick, and cloves in a heavy bottomed saucepan.
- Bring the mixture to a boil over medium high heat.
- Reduce the heat to a simmer and cook for 10-15 minutes until the cranberries have softened and the mixture thickens.
- Remove from heat and allow to cool before serving.
Notes
- Be sure to remove the zest from the orange before juicing it. It's really difficult to do it the other way round. I like to use a microplane grater for removing the zest and a reamer for juicing the orange halves.
- As the cranberries heat up, they'll start to pop. This is normal and expected!
- Make Ahead. This recipe is even better if made ahead and the flavors allowed to marry. Make it up to a week in advance and store in the fridge. Let it come to room temperature before serving.
- Storage. Store leftover sauce in a sealed container in the refrigerator for up to 10 days.
- Freezing. This recipe freezes very well. Store it in an airtight freezer container and freeze for up to three months.
Nutrition
Serving: 1 | Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 46mg | Fiber: 2g | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 1mg
