Sunday, December 08, 2013

Cranberry Orange Sauce

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I've loved Cranberry Orange Sauce for as long as I can remember. 
It just wouldn't be Thanksgiving or Christmas with out a large bowl of Cranberry Sauce.
When I was a wee little one my Dad tells a story of one Thanksgiving I climbed up on the table and polished off the entire dish of cranberry sauce before anyone realized what was going on.
Oops! Thank goodness I was so cute or they might have been mad at me.
Colt and I had made a large container of Cranberry Orange Sauce for Thanksgiving but it was gone before we could ever capture a picture so we made another batch of the ruby colored deliciousness  to go with a Rosemary Sage Pork Loin Roast we had been keeping in the freezer for the last few weeks.
It was so delicious! 


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I think a Rosemary Sage Pork Loin Roast with Cranberry Orange Sauce is a gorgeous and delicious choice for any holiday family gatherings and is so easy to make.
I can't wait to share the recipe tomorrow.
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Combine cranberries, orange zest, orange juice, water and sugar in a large sauce pan. Stir until well combined.
Tip: I find the darker ruby red cranberries have a tendency to be a little sweeter with better flavor when choosing bags of cranberries. I also avoid bags with wrinkled cranberries and discard any I find when I wash the berries, since the wrinkly berries have a tendency to be soft and starting to go bad.
I also look for dark orange, oranges with skin that smells fragrant when purchasing and prefer organic produce when available to avoid any extra preservatives on the orange zest.
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Bring cranberry sauce to a simmer. Reduce heat to low and cook until cranberries start to pop open about 10-15 minutes. 
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Serve cranberry sauce at room temperature or cold.
Store unused cranberry sauce in the refrigerator.
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Sadly all the Cranberry Orange Sauce was eaten during the making of this post and no longer exists in my fridge.
We may or may not have a serious Cranberry addiction in our house.
I refuse to answer on grounds I'm not ready to give up my little ruby red gems.
For other Cranberry recipes make sure to check out:
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It will eternally change your life.
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So good I'm hoping to make another batch this week.






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Cranberry Orange Sauce

Recipe by Serena Bakes Simply From Scratch

Cranberry Orange Sauce recipe with cranberries, orange and orange juice. Step by step instructions with pictures.
Prep time: PT5M
Cook time: PT20M
Total time: PT25M
Yield: 14 Servings
Calories per serving: 123
Fat per serving: 0
Ingredients
  • 6 cups Cranberries, Washed and Any Soft Ones Discarded
  • 1 whole Orange, Zested and Chopped Fine
  • 3/4 cup Orange Juice
  • 1 cup Water
  • 1 3/4 cup Sugar
Cooking Directions
  1. Combine cranberries, orange zest, orange juice, water and sugar in a large sauce pan. Stir until well combined.
  2. Bring to a simmer over medium-high heat and reduce temperature to low. Simmer cranberry sauce for 10-15 minutes until cranberries break open and sauce starts to thicken.
  3. Serve Cranberry Orange Sauce warm, at room temperature or cold.
  4. Store uneaten Cranberry Orange Sauce in the refrigerator.

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