A classic combination, ruby red cranberry orange sauce shines like a jewel on your Thanksgiving table, and it's so easy to make with only 3 ingredients!
12oz.fresh cranberries, rinsed and drained (about 3 heaping cups)
¾cuptightly packed brown sugar
1large orange
water
Instructions
Add cranberries and sugar to a large saucepan.
Zest the orange. You should have about 1 teaspoon of zest. Add zest to saucepan with the cranberries. Cut the orange in half and juice it. Pour juice into a measuring cup. Add enough water to make ½ cup total; pour the juice/water into the saucepan (see note).
Bring mixture to a boil over medium-high heat, and then reduce heat to medium-low heat.
Simmer for 10 to 15 minutes, stirring frequently, until cranberries are soft and sauce has thickened.
Cool before serving. Garnish with additional orange zest, if desired.
Notes
You can also use frozen cranberries for this recipe. Do not use dried cranberries.
Sauce is very thick, similar to a canned sauce. If you’d like a softer consistency, increase the amount of liquids (water + orange juice) to a total of 1 cup. You'd probably want to use the juice from 2 oranges.
Optional flavor variations (add one of the following ingredients): ½ teaspoon ground cardamom ¼ teaspoon ground ginger ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves