Cranberry Orange Sauce is a Thanksgiving staple and now that the grandkids have discovered it, I have to make a double batch. While the Sauce is delectable with the Turkey and sides on Thanksgiving day, a turkey sandwich with the sauce is heavenly. I always hope that the turkey and the cranberry sauce run out at the same time.
Cranberry Orange Sauce
INGREDIENTS:
- 1/2 cup fresh orange juice, from two oranges
- 1/2 cup water
- 3/4 cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
DIRECTIONS:
- In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
- Transfer sauce to a serving bowl. Cover and chill until ready to serve.
- Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
Recipe from Onceuponachef
Fork Lore 