Fresh Cranberry Orange Sauce
While canned whole cranberry sauce will do in a pinch, there’s no comparison to this Fresh Cranberry Orange Sauce. With homemade cranberry sauce, you know exactly what’s in it. If you don’t want to use regular sugar, you can substitute with a product like Stevia.
This is my go-to recipe for both Thanksgiving and Christmas. I found this recipe a few moons ago at Two Peas and Their Pod. The addition of the orange juice and orange zest give this a unique and wonderful flavor.
I usually make a double batch and give some to my Mom. I use the leftovers of this fresh Cranberry orange sauce like I would use jam. It’s so good, and not hard to make.
Yield: 2 cups sauce
1 cup granulated sugar
1/2 cup water
1/2 cup orange juice
4 cups fresh or frozen cranberries
1 tablespoon orange zest
1. Rinse cranberries with cold water. In a medium saucepan, add sugar, water, and orange juice. Stir until sugar dissolves. Bring to a boil and add cranberries and orange zest. Return to a boil and then reduce heat to medium low. Cook until cranberries start to burst, about ten minutes.
2. Remove from he heat and let cool to room temperature. Pour sauce into a serving bowl and chill in the refrigerator (I use very clean jars because there will be leftovers. I then serve in a nice dish come meal time). Serve chilled.
*Note-you can make the sauce 1-2 days in advance.