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.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 12servings
Ingredients
12ouncesfresh cranberriesrinsed
1navel orange
Additional orange juice to make 1 cup if needed
1cupgranulated sugar
1cinnamon stick
3whole 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.