Cranberry Orange Sauce
Growing up this was a special tradition. Our family would make this cranberry sauce the day before Thanksgiving. This cranberry sauce is nice and thick and a little bit tart. If you like a thinner sauce, you can add 1/4 more water and if you like it super sweet, you can add 1/4 cup more sugar.
- 3/4 Cup Water
- 3/4 Cup Sugar
- 1 (12 ounce) bag fresh or frozen cranberries
- 1 teaspoon Orange Zest from one orange
- Prepare the cranberries by washing them in a bowl of cool water. Remove any of the cranberries that sink to the bottom or look hard and shriveled.
- In a medium saucepan, bring water and sugar to a boil. Once boiling, add the cranberries. After about one minute of cooking the cranberries will "pop" as the skins burst. Once most of the cranberries have popped, add the orange zest and cook for 5 minutes.
- Pour sauce into a serving dish or a container to refrigerate. You can serve immediately or refrigerate for up to one week. It will thicken as it cools and will become gelatinous as it is refrigerated.
If you prefer your sauce a little thinner, you can add an extra 1/4 cup of water with the sugar. If you like it super sweet, you can add and extra 1/4 cup of sugar. I prefer it a little bit tart.
Cranberries freeze really well. I just put the bag directly in the freezer for up to three months. They will be a little wrinkled as they thaw, but work great for cranberry sauce.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 54Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 0g
Nutrition information is provided as a courtesy and may not be completely accurate.