Orange Cranberry Sauce

Orange Cranberry Sauce. Making homemade cranberry sauce is surprisingly simple, and once you try it, you’ll never want the premade version again. It’s bright, fresh, and the perfect finishing touch to any holiday meal.

5 from 9 votes

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Course: Condiment

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 131kcal

Author: Capri Lilly

Ingredients

12 oz Fresh or Frozen Cranberries
3/4 cup Fresh Squeezed Orange Juice
4 tbsp Maple Syrup, plus more if desired
2 tsp Orange Zest

Optional

1/2 tsp Cinnamon (or 2 cinnamon sticks)
1/4 tsp Ground allspice

Instructions

Add the orange juice, cranberries, and maple syrup (and any optional add-ins) to a medium-sized saucepan over medium-high heat. Bring the saucepan to a boil, then reduce the heat to a simmer.
Simmer the cranberries for 10 minutes, or until most of the cranberries have burst.
Finally, mix in the orange zest and remove the cranberry sauce from the heat. Taste, and adjust as desired: adding more maple syrup to cut any bitterness. Allow the cranberry sauce to cool. The cranberry sauce will thicken as it cools. Serve & Enjoy!

Notes

Store any leftover cranberry sauce in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.

Nutrition