Cranberry Sauce

A holiday meal isn’t complete without Cranberry Sauce! This recipe has a hint of orange in this sweet and tangy sauce that pairs perfectly with your turkey dinner. It’s so easy to make in advance, too!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Refrigeration Time 4

Total Time 4 20

Servings servings

Calories 125kcal

Author Deborah Harroun

Ingredients

1/3 cup water
1/3 cup orange juice
1 cup sugar
1 12 oz bag fresh cranberries, rinsed
Zest of 1 orange

Instructions

Place the water and orange juice in a saucepan. Add the sugar and stir.
Place the saucepan over medium heat and cook until the liquid is boiling and the sugar has dissolved.
Add the cranberries and cook, stirring often, until most of the cranberries have burst, about 10-15 minutes*.
Remove from the heat and stir in the orange zest.
Cover and refrigerate until fully chilled and set up.

Notes

*I like my cranberry sauce thicker, so I will usually cook it on the longer side. The sauce will gel up as it cools, but if you like a firmer sauce, cook longer. If the sauce is too thick, you add more liquid.

SUBSTITUTIONS: You can also use frozen cranberries. Dried cranberries cannot be substituted, though. If you like your sauce more tart, you can cut back on the sugar by up to 1/2 cup, but you’ll also want to cut back on the liquid by the same amount. If you don’t care for the orange and cranberry combination, you can use all water.

MAKE AHEAD: This is best when it is fully chilled, so it’s best to make a day in advance. It can be stored in the refrigerator for up to one week.

FREEZE: If desired, it can be made and frozen up to 6 months.

STORE: Store any leftovers covered in the refrigerator.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition