Cranberry Orange Sauce/Relish
Homemade cranberry orange sauce/relish! Fresh cranberries, orange juice, and zest make up an amazing sauce for Thanksgiving turkey, duck, and even lamb!
Servings 8 servings
Calories 72kcal
Equipment
Ingredients
- 12 ounces cranberries
- ½ cup granulated sugar
- 1 orange zested and juiced
- ½ cup water
Instructions
- Place all ingredients in a saucepan over medium heat and stir to combine.
- Bring to a boil. When you see the cranberries start to burst, reduce to a simmer. Simmer until most of the cranberries are popped and soft and sauce begins to thicken, about 15-20 minutes.
- Transfer to a storage container and allow to cool. Store in refrigerator until ready to serve.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge or up to one month in the freezer. To thaw from the freezer, just simmer on the stovetop for a few minutes to reduce any extra water from freezing.
Make Ahead: You can make the cranberry sauce up to 7 days ahead of time, although I recommend 3 days in advance for best freshness and flavor. When ready to serve, you can serve it hot, cold or at room temperature.
Substitutes: For best results, follow the recipe as is. However you can substitute the cane sugar for regular granulated sugar or an alternative sweetener like honey or agave syrup if you wish. See my tips in the body of the post for some common variations of the recipe.
Nutrition
Calories: 72kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 50mg | Fiber: 2g | Sugar: 15g | Vitamin A: 48IU | Vitamin C: 11mg | Calcium: 8mg | Iron: 0.1mg