Homemade Cranberry Orange Sauce
Cranberry Orange Sauce is a delicious combination of sweet and tart, and the perfect accompaniment to all your holiday meals.
Servings: 6 servings
Ingredients
- 12 ounces Fresh Cranberries
- 1 teaspoon Orange extract or 2 teaspoons fresh ornage zest
- 2 Mandarin oranges peeled and roughly chopped
- 1 cup Water
- 1 cup Sugar
Instructions
- Add water and sugar to a medium saucepan. Stir to combine and bring to a boil over medium heat.
- Add cranberries, oranges and orange extract and boil gently for about 10-15 minutes; until most of the liquid has reduced and most of the cranberries have burst open.
- Remove from heat and cool completely.
- Store in an airtight sealed container in the fridge for up to a week.
Notes
- Instead of fresh oranges, you can use 1/2 cup orange juice and 1/2 cup water. Omit the extract and add zest instead.
- When you peel and chop the oranges, try to avoid the bitter white pith, and remove as much as you can.
- Instead of fresh oranges, you can use canned (10-15 ounce). Just be sure to drain well, or use the juice in combination with the water.
- Try adding a cinnamon stick or cloves to the sauce as it's boiling.
- Make this recipe a few days ahead of time and let it chill in the fridge. Keep in mine that this will reduce the amount of time it can be kept once you store your leftovers.
- Refrigerate: Leftover sauce should be refrigerated in an airtight container for up to a week.
- Freeze: Transfer to a freezer-safe airtight container or resealable plastic freezer bag, squeezing out as much air as possible. Freeze for up to 2-3 months and thaw overnight in the fridge.
Nutrition
Calories: 170kcal | Carbohydrates: 44g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.03g | Sodium: 4mg | Potassium: 95mg | Fiber: 3g | Sugar: 39g | Vitamin A: 234IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 0.2mg
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