Orange Cranberry Sauce Goodness
November 23, 2011
Years ago, I discovered an oranged cranberry sauce recipe. We enjoyed it, but it made enough to feed an army. It was also a little too cinnamony, with not quite enough orange flavor.
I’ve tweaked this for years, and have made this version for the last few years. I think I finally have it right!
Orange Cranberry Sauce Goodness
- 1 bag of fresh or frozen cranberries (12 – 16 oz, depending on the brand)
- 1 cup of brown sugar, packed
- 1 small cinnamon stick (3 – 4 inches long)
- 1 small, seedless orange
- orange juice
Rinse cranberries (if frozen, no need to thaw). Add to a medium saucepan. Zest orange onto cranberries. Peel orange and add sections. Add sugar. Stir, then add enough orange juice to just cover.
Turn on heat, bring to a boil and then simmer for one hour or until the cranberries have broken down and start to thicken.
Turn off heat and allow to cool enough to add to a bowl or container and then refrigerate, uncovered, preferably overnight. The sauce will gel in the fridge.
My sauce, still cooling before being removed to the fridge. Once it’s cold, you can cover the container.
Serve cold.
It’s also fantastic on leftover turkey sandwiches! Yum!
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2 Comments
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We make a cranberry relish with a bag of fresh cranberries, two apples and one orange. do not peel the apples or orange. Rinse the cranberries well, then put them into a food processor. Remove the cores of the apples and cut them into big chunks; put them into the food processor with the cranberries. Cut the orange into wedges and remove the seeds; place the wedges into the food processor with the cranberries and apples. Process until the cranberry mixture is as finely copped as you desire. Add a cup of sugar and taste. If desired, add more sugar, about a quarter of a cup at a time, until you reached the desired sweet-tart taste. Place into a container, either glass or plastic, and seal tightly. Refrigerate overnight. Taste again and add more sugar if you like. This is excellebnt with ham, turkey or chicken. It’s also good over vanilla ice cream and/or pound cake.
That sounds absolutely divine, Bill! Thanks for sharing your recipe. My food processor does not get used nearly enough, I just might have to pull this one out for Christmas!