Fresh From The OCW Recipe Collection
Cranberry Orange Sauce
Tart cranberries simmer with orange juice, zest, and sugar for a ruby-red sauce with the right balance of sweet and tangy.
Ingredients
- 1 12-ounce bag fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1/2 cup fresh orange juice
- 1 tablespoon finely grated orange zest
- 1 small cinnamon stick, optional
- Pinch of salt
Directions
- Combine sugar, water, orange juice, zest, cinnamon stick, and salt in a saucepan.
- Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Add cranberries and return to a boil.
- Reduce heat and simmer 10 to 12 minutes, stirring occasionally, until most berries burst and the sauce thickens.
- Remove the cinnamon stick and cool. The sauce will continue to thicken as it rests.
- Refrigerate until ready to serve. It may be made up to two days ahead.
OCW Kitchen Tip: Cranberry sauce looks loose while warm. Let it cool completely before judging the consistency.
Recipe source: Adapted from classic cranberry-orange sauce methods.