No Thanksgiving table is complete without a beautiful bowl of homemade cranberry sauce. The addition of orange and cinnamon punch up the flavor and modernize an old standard.
Whether your family Thanksgiving looks like it came from the pages of the Betty Crocker Cookbook, like mine, or is a blend of unique family favorites including mole sauce and chorizo, like my husband’s; this cranberry sauce is a beautiful compliment to any Turkey Day meal.
I know the temptation to buy a jar or can of sauce is strong. Making Thanksgiving dinner can be so stressful, and there are a lot of moving parts the day of. You might be trying to organize oven space and stove time. You might just not feel that confident that you can make cranberry orange sauce, but this recipe is super easy and can be made ahead of time. I have a few tips and pics to help see you through the process.
Ingredients
Fresh Cranberries- You’ll find these at nearly every grocery store in the fall. Look for a bag that has nice firm berries that are dark reddish-pink.
Orange Juice- I recommend using fresh squeezed navel orange. Navel oranges are sweet and typically used for juice making them perfect for squeezing. You can use prepared orange juice as well. Try to use one that has no sugar added so that all you get is that delicious orange flavor.
Orange Zest- Adds a good aroma and ensures the citrus flavor comes through the strong cranberry flavor. Make sure you zest just the very outside of the orange. The white pith is a bit bitter.
Cinnamon Stick- Placing a cinnamon stick in the sauce while it is cooking adds a little spice and a nice aroma.
Sugar- Just enough sugar to take away the bitterness and take the edge off the sour without taking away from cranberries' naturally delicious flavor. That’s the beauty of homemade; you can actually taste the fruit.
Instructions
Step 1
- Prepare the cranberries by rinsing them thoroughly and putting them in a small sauce pot whole.
- Next, zest the orange and then squeeze the juice into a measuring cup.
- Then, add zest and juice to the cranberry pot along with the water, sugar, cinnamon stick, and salt.
Step 2
- Turn the pot on medium/low heat. Let cranberries cook for approximately 20 minutes. Stir occasionally to help the fruit break down. The mixture will turn very liquid and foam about two-thirds of the way through.
Step 3
- You know the sauce is cooked when the foam has cleared and the sauce begins to thicken.
- The sauce will still be a bit runny, however, it will continue to thicken as it cools.
- Stir to break up the berries that haven't burst.
- Remove from heat and serve room temperature or cold.
FAQs
You can easily make this holiday condiment in advance. It will stay fresh in the refrigerator for 7-10 days. If you make this recipe a day or two ahead you will have plenty of time to enjoy this delicious sauce with your Thanksgiving leftovers.
For those who have made jam before, the foam that you see about two-thirds of the way through cooking will not be a surprise. However, if you have never made a jam or compote, this foam is totally normal and just a sign that air has been released from the fruit and is caught in the viscous liquid at the top. As the cranberries finish cooking, the foam will dissipate and stirring will release trapped air leaving a clear sticky sauce.
If the cranberry sauce is a little runny while it is hot you should leave it alone and let it cool. The cranberries have a lot of natural pectin which will thicken or gel as it cools.
Tips for Success
Be patient and keep the heat medium/low. The berries don’t take very long to cook and you don’t want to evaporate the excess liquids too quickly.
High heat and a lack of liquid can cause the sugar to burn.
Related Recipes
Non-Traditional Thanksgiving Dinners
Bacon Balsamic Brussels Sprouts
Cinnamon Orange Cranberry Sauce
Ingredients
- 1 12oz Bag of Fresh Cranberries
- ¾ Cup Sugar
- ¼ Cup Water
- ¼ Cup Orange Juice Fresh, Juice of 1 Large Naval Orange
- ¼ Teaspoon Orange Zest
- 2 Cinnamon Sticks
- ½ Teaspoon Salt
Instructions
- Prepare the cranberries by rinsing them thoroughly and putting them in a small sauce pot whole.
- Next, zest the orange and then squeeze the juice into a measuring cup.
- Then, add zest and juice to the cranberry pot along with the water, sugar, cinnamon stick, and salt.
- Turn the pot on medium/low heat. Let cranberries cook for approximately 20 minutes. Stir occasionally to help the fruit break down. The mixture will turn very liquid and foam about two-thirds of the way through.
- You know the sauce is cooked when the foam has cleared and the sauce begins to thicken.
- It will continue to thicken as it cools.
- Remove from heat and serve room temperature or cold.
Notes
- Be patient and keep the heat medium/low. The berries don’t take very long to cook and you don’t want to evaporate the excess liquids too quickly.
- High heat and a lack of liquid can cause the sugar to burn.
Nutrition
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