cranberry orange sauce
This cranberry orange sauce is a refreshing and tangy accompaniment that adds a burst of flavor to holiday meals. The sweet and tart cranberries blended with fresh orange juice and zest create a vibrant sauce perfect for turkey, chicken, or even spread on toast.
Equipment
- 1 Medium saucepan
- 1 Wooden spoon or spatula
- 1 Zester or grater
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1 cup fresh orange juice
- 1 tablespoon orange zest From about 1 orange.
- 1/4 teaspoon ground cinnamon Optional.
- pinch salt
Instructions
- Rinse the cranberries under cool water and remove any stems or defective berries.
- In a medium saucepan, combine the rinsed cranberries, sugar, orange juice, orange zest, ground cinnamon (if using), and a pinch of salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens slightly. Stir occasionally.
- Remove the saucepan from heat and allow the sauce to cool. It will continue to thicken as it cools.
- Once cooled, transfer the sauce to a serving dish or airtight container. It can be served warm or chilled.
Notes
This sauce can be made in advance and stored in the refrigerator for up to one week.
Feel free to experiment with adding other flavors such as ginger or a splash of bourbon for a unique twist.
Leftover sauce can also be used as a spread for sandwiches or as a topping for desserts.