Cranberry and Orange Sauce
Cranberry and Orange Sauce combines the bold tartness of fresh cranberries with the bright, citrusy kick of orange zest and freshly squeezed orange juice. Subtly spiced with cinnamon and sweetened with maple syrup and brown sugar, it’s a deliciously balanced upgrade that makes store-bought cranberry sauce a thing of the past! You can make this along with Yukon Gold Mashed Potatoes and Better Than Bouillon Gravy the day ahead too. Serve it with Crusted Chicken Romano and Cranberry Apple Stuffing for a delicious dinner!
Servings: 10 as a condiment
Calories: 74kcal
Ingredients
- 1 12-ounce package fresh cranberries, rinsed and drained
- ½ cup brown sugar
- ¼ cup maple syrup
- ¾ cup fresh squeezed orange juice, 2 or 3 oranges
- 2 cinnamon sticks
- 1 tablespoon grated orange zest
- 1 teaspoon grated ginger, optional
Instructions
Cook the Cranberries
- Rinse the fresh cranberries in a strainer over the sink, drain. Place the cranberries in a saucepan on the stove. Add the brown sugar, maple syrup and orange juice and over medium-high heat, bring the ingredients to a boil. Stir often to keep the cranberries from sticking or scorching on the bottom of the pan.
- Reduce the heat slightly and add the cinnamon sticks, orange zest and grated ginger. Stir to combine. Simmer for 10 minutes, uncovered, stirring frequently, until most of the cranberries have burst, the liquid has evaporated and the ingredients have thickened.
Chill
- Remove the pan from the heat, remove the cinnamon sticks and cool to room temperature. Pour the contents into a 4-cup bowl or container, cover and place in the refrigerator for at least 2 hours - or overnight - before serving. This gives the cranberry and orange sauce time to set.
Serve
- Serve cranberry and orange sauce chilled with cooked turkey, ham, stuffing or as a spread on turkey sandwiches. Store leftovers in a covered container in the refrigerator for up to a week. Freeze for up to three months, defrost and enjoy.
Notes
Fresh ginger is an optional ingredient, but it blends beautifully with the cranberries, orange and cinnamon and its aromatic qualities help amplify all the flavors in the sauce. In a pinch, you could substitute ¼ teaspoon of powdered ginger for 1 teaspoon of fresh ginger, although the taste of powdered ginger is not as vibrant as fresh ginger.
If you are a fan of tart cranberries, be sure to try my Cranberry Brie Bites appetizer recipe!
Nutrition
Calories: 74kcal | Carbohydrates: 19g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 75mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 42IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 0.2mg
