Monday, November 23, 2009

Thanksgiving...Cranberry Orange Sauce

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This simple recipe just takes a few minutes and surely beats the one we buy in a can.  There are times when Im willing to cut corners, just like in the frozen pearl onions for the gratin, but not here.  Really, after you have gone through all that trouble, go the extra mile and make this for your dinner, even if you can't stand the sight of another pot!

 8 Servings    Prep: 5 min   Cook: 10 min


Zest and juice of 1 orange
1/2 cup sugar, plus more if desired
Pinch salt
One 12-ounce bag fresh cranberries, rinsed


In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature.  Refrigerate overnight and bring back to room temperature before serving.

The sauce can be made a couple of days ahead and kept in the refrigerator.

1 comment:

  1. Nice twist to a traditional recipe. Think I'll try this one!


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