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A white bowl filled with orange cranberry sauce sits on a white surface, surrounded by a red and white checkered cloth, sugared cranberries, and fresh rosemary.
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5 from 1 vote

Orange Cranberry Sauce

Fresh, bright, and so simple you will wonder why you ever opened a can.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Servings: 12 Servings
Calories: 81kcal
Author: Laura

Ingredients

  • 3 cups fresh or frozen whole cranberries picked over and washed
  • 1 orange zest and juice
  • water enough to bring orange juice to 1 cup
  • 1 cup sugar more or less to taste, as desired

Instructions

  • Place the cranberries in a heavy saucepan or Dutch oven
  • Wash the orange in hot water to remove the wax
  • Zest the orange directly into the saucepan
  • Juice the orange through a sieve into a measuring cup
  • Add enough water to the juice to make 1 cup of liquid
  • Pour the juice mixture into the saucepan
  • Add the sugar and stir
  • Cook over medium heat for about 15 minutes, stirring occasionally
  • Allow the berries to pop and release their juices as they cook
  • Continue cooking until the sauce thickens, about 15 minutes
  • Test doneness by dragging a spoon across the bottom of the pan. If the sauce does not immediately run back together, it is ready
  • Pour the sauce into a dish
  • Chill until ready to serve

Notes

Keep refrigerated for 4 to 5 days.

Nutrition

Serving: 1 Serving | Calories: 81kcal | Carbohydrates: 21g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 0.1mg