Nov 1, 2019

Orange Cranberry Sauce

This Orange Cranberry Sauce is such an easy-to-make holiday side dish.


Orange Cranberry Sauce



This year, skip the canned cranberries. It's so easy to make cranberry sauce from fresh cranberries. Plus, you can add flavors to the cranberry sauce, such as port wine and spices.

The bags of fresh cranberries actually come with an easy recipe right on the bag. Just bring the cranberries, some sugar, and water to a boil and let them cook a bit until some of the cranberries pop and the mixture thickens.

For this recipe, I substituted some fresh orange juice for the water and added some orange zest as well. The cranberries and orange flavors are so good together.


Orange Cranberry Sauce with orange zest


What to do with leftover cranberry sauce?


Besides adding a schmear to your leftover turkey sandwich, you can use leftover cranberry sauce like you would your favorite fruit jam in baked goods or savory sweet sauces. My favorite leftover cranberry sauce recipes include:

If you don't have one, be sure to get a good zester (affiliate link) to make quick work of zesting the orange. 

Fresh Homemade Orange Cranberry Sauce


Welcome to our Holiday Side Dish event! Be sure to check out this post for my Par-Baked Dinner Rolls recipe for even more ideas for holiday side dishes from some of my food blogger friends.  Everything looks and sounds delicious.

Cranberry orange sauce





Orange Cranberry Sauce


Orange Cranberry Sauce
Yield: 12 servings
Author:
This Orange Cranberry Sauce is such an easy-to-make holiday side dish. It's also great as an ingredient for baking.

ingredients:

  • 1/2 cup fresh orange juice
  • 1/2 cup water
  • 1/2 cup sugar, plus more to taste
  • 1 (12 oz) bag of fresh or frozen cranberries (no need to thaw frozen cranberries)
  • Zest of one orange

instructions:

How to cook Orange Cranberry Sauce

  1. Add the orange juice, water, sugar, and cranberries to a medium saucepan and bring to a boil.
  2. Reduce the heat to a low simmer, add the zest, and cook for about 10 minutes, until most of the cranberries have popped and the mixture has slightly thickened. It will thicken more as it cools.
  3. Transfer the sauce to a bowl or jar to cool. Cover and refrigerate until ready to serve.
Calories
46.83
Fat (grams)
0.05
Sat. Fat (grams)
0.01
Carbs (grams)
11.97
Fiber (grams)
0.61
Net carbs
11.36
Sugar (grams)
10.57
Protein (grams)
0.22
Sodium (milligrams)
0.88
Cholesterol (grams)
0.00
cranberry sauce, Thanksgiving, holiday recipe
Sauces, side dish
American

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7 comments:

  1. I so prefer homemade cranberry sauce to the canned stuff. Yum!

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  2. This is one of my go to recipes when making cranberry sauce.

    ReplyDelete
  3. I've only begun to make this at home the last few years and yes, ditch the canned!

    ReplyDelete
  4. Would love this with my toast, looks so so delicious .

    ReplyDelete

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