Cranberry Orange Sauce
Fresh Cranberry Sauce with 4 ingredients and takes just 15 minutes to make. Orange juice and orange zest sweeten and brighten the flavor.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: condiments, sauces
Cuisine: American
Servings: 12 servings
Calories: 67kcal
- ¾ cup Sugar
- ½ Cup Orange Juice, freshly squeezed (about 2 oranges)
- ½ Cup Water
- 12 ounces Cranberries, fresh or frozen
- 1 Tablespoon Orange zest
- ¼ teaspoon Cinnamon, optional
Zest 1 tablespoon of fresh orange peel (be sure to do this before you cut and squeeze the oranges for juice). Set aside
Freshly squeeze oranges to equal 1/2 cup of juice
In a medium saucepan, add sugar, orange juice, water and cranberries. Bring to a boil and stir to make sure sugar is fully dissolved.
Add orange zest, and then reduce to medium and let simmer for 10-15 minutes. Cranberries will start to burst and sauce will thicken.
Sprinkle in cinnamon (optional) and blend well.
Cool and serve chilled or at room temperature. Garnish with a little bit of orange zest, if desired.
- If you want a less chunky sauce mash the soft cranberries a little
- If you want a slightly thicker sauce cook an extra 5 minutes on medium-low
- Frozen cranberries will take a few minutes longer to burst and thicken
- Zest a little extra from the oranges if you want to use some zest as a garnish
- Sub in maple syrup or brown sugar for the regular sugar, if desired
MAKE AHEAD:
- You can make up to 5 days ahead of time and store it in the refrigerator or up to 2 months ahead of time sealed and stored in the freezer.
Serving: 1ounce | Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 10mg | Calcium: 5mg | Iron: 1mg