As a child, I was jellied cranberry sauce girl, through and through. I can not tell a lie; I still love the stuff. But, over the years, I’ve also learned to love fresh, whole berry cranberry sauce. It’s delicious paired with a bite of turkey or spread on leftover turkey sandwiches. I’ve even used it to make cranberry linzer-style cookies and baked it with brie wrapped in puff pastry. Spread some on top of a cheesecake for a seasonal touch!
Fresh cranberry sauce can be as simple as simmering cranberries in water with a bit of sugar or you can get creative incorporating other flavors. Most commonly, other fruit flavors are added, though I once made a cranberry sauce which featured caramelized onions. And I’ve got to admit that it was pretty spectacular. But, a cranberry-onion sauce might not be up everyone’s alley, so today we’re sticking with a basic Cranberry Orange Sauce. We’re replacing part of the water with fresh squeezed orange juice, then mixing in the zest of the orange skin. Simple and delicious.
Cranberry orange sauce
- 1 12-ounce bag Fresh Cranberries
- 3/4 cup Sugar
- Juice from 2 Oranges (about 1/2 cup)*
- 1/2 cup Water*
- Zest from 1 Orange
*Use 1 cup of liquid total.
Rinse cranberries and carefully examine for any stems or overly mushy berries. Combine all ingredients in a saucepan over medium heat. Bring to a simmer. Lower heat and continue simmering for 10-12 minutes, stirring occasionally, until all cranberries have popped and the mixture has thickened. Remove from the heat and cool completely before serving.
Amy Deline blogs at The Gourmand Mom.
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