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!
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.
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.
Bring cranberry sauce to a simmer. Reduce heat to low and cook until cranberries start to pop open about 10-15 minutes.
Serve cranberry sauce at room temperature or cold.
Store unused cranberry sauce in the refrigerator.
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:
It will eternally change your life.
So good I'm hoping to make another batch this week.
Cranberry Orange Sauce
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: 123Ingredients
Fat per serving: 0
Fat per serving: 0
- 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
- Combine cranberries, orange zest, orange juice, water and sugar in a large sauce pan. Stir until well combined.
- 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.
- Serve Cranberry Orange Sauce warm, at room temperature or cold.
- Store uneaten Cranberry Orange Sauce in the refrigerator.