Cranberry Orange Sauce
Skip the canned cranberry sauce and try my fresh & effortless cranberry orange sauce made with only 4 ingredients in 20 minutes - perfect for Thanksgiving!
Servings 8 servings
- 12 oz fresh cranberries
- ½ cup granulated sugar
- Zest and juice one orange
- ½ cup water
Place all ingredients in a saucepan over medium heat and stir to combine.
Bring to a boil. When you see the berries start to burst, reduce to a simmer. Simmer until most berries 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.
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.
Products: This is the jar I used to store the mashed potatoes. They are perfect for your pantry throughout the rest of the year.
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.
Calories: 67kcal | Carbohydrates: 17g | Sodium: 1mg | Potassium: 36mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 5.7mg | Calcium: 3mg | Iron: 0.1mg