Orange Cranberry Sauce
It’s a rainy Saturday in Chicago! One of those days when you want to have a nice cup of tea, watch a sappy movie in front of the fire place.
The recent fall weather reminds me that Thanksgiving is fast approaching. Time is flying by.
Yesterday I was flipping through radio channels and Christmas music was playing (I can’t believe how early they start). Well I am buying into the holiday spirit and sharing this Orange Cranberry Sauce.
I personally have always loved cranberries. My Mom made them every year using the bag you can buy at the store and following the directions on the bag. It is very easy to do and tastes so much better (in my humble opinion) than the canned cranberry sauce.
If you are a cranberry lover like me you can stock up and freeze them to use throughout the year. This Orange Cranberry Sauce recipe is a slight twist on the normal cranberries that I ate as a kid. The orange is a nice complement to the cranberry and not too overpowering.
There are 5 ingredients: OJ, sugar, cranberries, water and the zest of an orange.
Start by rinsing the cranberries and picking over them to make sure there are no bad ones.
In a saucepan bring water, sugar to a boil and stir to dissolve the sugar. Add cranberries and orange zest and return to a boil.
Reduce heat and simmer for 10 minutes or until cranberries burst.
Remove from heat, stir in orange juice and cool completely at room temperature. Chill in refrigerator which helps the sauce to thicken as it cools. I actually think cranberry sauce tastes the best a day after you make it.
This Orange Cranberry Sauce is a very easy recipe I promise and will be a hit at your Holiday dinner.Print
A delicious cranberry sauce complimented with orange. Perfect for your Thanksgiving meal or even as a side to an upcoming dinner.
- 1/2 cup fresh OJ
- 3/4 cup sugar
- 1 cranberry bag 12oz
- 1/2 cup water
- Zest of 1 orange
- Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries and orange zest, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
- Remove from heat and stir in orange juice. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
How do you make your cranberry sauce for Thanksgiving?