Cranberry Orange Sauce
This Cranberry Orange Sauce is easy to make with cranberries, freshly squeezed orange juice, orange zest, and sugar.
Equipment
- Medium saucepan
Ingredients
- 12 ounces fresh cranberries or frozen
- ½ cup granulated sugar
- ⅓ cup water
- ⅔ cup fresh orange juice
- 2 tablespoons orange zest
Instructions
- Rinse the cranberries, then add to a medium saucepan. Add the sugar, water and orange juice.
- Bring to a boil over medium-high heat, then reduce the heat and let simmer for 10-15 minutes, stirring occasionally, until most of the berries have burst and the mixture is slightly reduced.
- Remove from heat and stir in the orange zest.
- Transfer the cranberry sauce to a bowl or glass container and let cool for 30 minutes at room temperature. Transfer to the refrigerator and let chill for at least 2 hours before serving. It will thicken as it cools.
Notes
Cranberry sauce will keep for up to 1 week in a covered container in the refrigerator. It can also be frozen. May use ½ cup pure maple syrup or coconut sugar or date sugar/date paste instead of the granulated sugar, if desired. If you don't want it orange flavored, omit the orange juice and zest and use 1 cup of water instead.
Nutrition
Serving: 1of 10 servingsCalories: 63kcalCarbohydrates: 16gProtein: 0.3gSodium: 1mgPotassium: 63mgFiber: 1gSugar: 13gVitamin A: 59IUVitamin C: 15mgCalcium: 7mgIron: 0.1mg
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