Cranberry Orange Sauce
A vibrant cranberry sauce bursting with flavor! Made with fresh cranberries and oranges, this is a must-have classic side dish for your holiday feast. Perfect for Thanksgiving and Christmas.
Equipment
- stove
Ingredients
- ½ cup coconut or raw sugar
- ½ cup orange juice
- ½ cup maple syrup
- ¼ cup water
- 1 cinnamon stick or ¼ tsp ground cinnamon
- 1-2 whole cloves optional
- 12 oz fresh whole cranberries about 3½ cups
- 1 tsp orange zest
Instructions
- In a large saucepan over medium heat, combine the sugar, orange juice, maple syrup, water, cinnamon stick, and cloves, if using, and bring to a low boil. Allow to simmer 4-5 minutes.
- Carefully remove the cinnamon stick and cloves with a strainer, tongs, fork, or slotted spoon.
- Add the cranberries and continue to simmer over medium heat until the cranberries pop, stirring frequently, about 10 minutes.
- Remove from the heat and stir in the orange zest (along with any optional add-ins, if using).
- Transfer the cranberry sauce and store in a covered container for at least four hours in the refrigerator. The sauce will thicken as it chills.
- Store covered in the refrigerator for up to 2 weeks.
Notes
For a tasty twist, add in blueberries, applesauce, pecans, blueberries, nutmeg, and/or allspice after removing from the heat.