Easy Homemade Fresh Cranberry Orange Sauce Recipe
Bursting with flavor this sweet yet tangy cranberry orange sauce certainly hits the spot and is a delicious twist on a classic cranberry sauce. It is the perfect dish to compliment your roast turkey this Thanksgiving, or with poultry dishes throughout the year. Super tasty and so easy to make, you will be surprised. Making your homemade cranberry sauce is far easier than you think, and tastes much better than any store-bought jar or the canned stuff.
Servings: 6
Equipment
- large pot
- knife
- zester
Ingredients
- ¼ cup white sugar
- ¼ cup brown sugar
- zest of one orange
- juice of an orange (about ½ cup)
- ½ cup water
- 1 12 ounce bag fresh cranberries
Instructions
- Using a zester, zest all of the peel from one orange.
- Using a sharp knife, cut the orange and squeeze all of the juice. You should have around a ½ cup.
- Heat a large pot over medium heat. Add both types of sugar and water to the pot and stir occasionally to dissolve the sugar.
- Add in the orange zest, orange juice and cranberries. Simmer for 10 minutes, The cranberries will begin to pop and burst.
- Remove the cranberries from the heat and set aside to cool.
- Cool completely before serving.
Notes
Make Ahead
This is the perfect sauce to make ahead leaving you less stress on the day when making your Thanksgiving dinner. Because it is best served chilled I usually make my cranberry sauce 2 or 3 days in advance.
This sauce when stored correctly will last up to a week. Any made-ahead or leftover cranberry sauce needs left to cool to room temperature and then transferred to an airtight container. Store in the refrigerator.
You can also freeze the leftover sauce. Once cooled transfer to a freezer bag or airtight container and then place in the freezer for up to 3 months.