Cranberry Sauce with Orange Juice
This Cranberry Sauce with Orange Juice is the perfect balance of sweet and tart with a burst of citrus flavor. Easy to make in just 20 minutes, this classic Thanksgiving recipe is make ahead-friendly and tastes so much better than canned. Yield: about 2 ¼ cups.
Servings 9 ¼ cup servings
Calories 94kcal
Equipment
- Fine mesh sieve optional
Ingredients
- 1 cup (about 4 oranges) freshly-squeeze orange juice
- ¾ cup granulated sugar
- 12 ounces (about 4 cups) whole cranberries fresh or frozen
- Zest from ½ of an orange
Instructions
- In a medium saucepan over medium heat, combine the freshly squeezed orange juice and granulated sugar. Whisk continuously until the sugar is completely dissolved and the mixture comes to a gentle boil.1 cup (about 4 oranges) freshly-squeeze orange juice, ¾ cup granulated sugar
- Reduce the heat to low and carefully add the whole cranberries to the pot. Let the mixture simmer for about 10 minutes, or until most of the cranberries have burst. If you prefer a smoother texture, you can use the back of a wooden spoon to gently mash the cranberries to reach your desired consistency.12 ounces (about 4 cups) whole cranberries
- Once the cranberries have cooked down, remove the saucepan from the heat. Stir in the zest from half of an orange.Zest from ½ of an orange
- Optional: If you prefer a completely smooth cranberry sauce, strain it before chilling. Place a fine-mesh sieve over a clean bowl. Gently pour the cooked cranberry mixture into the sieve, using the back of a spoon to press it through. This will remove any remaining solids, leaving you with a silky, smooth sauce. Discard the solids and transfer the strained sauce to your dish for chilling.
- Allow the cranberry sauce to cool to room temperature. Then, transfer it to a dish and place it in the refrigerator to chill. As it cools, the sauce will naturally thicken.
- Before serving, give the sauce a gentle stir to ensure the flavors are evenly distributed. Enjoy!
Notes
- Quick Tip: If you prefer a chunkier, thinner consistency, leave more cranberries whole. For a smoother, thicker sauce, mash the cranberries thoroughly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Make Ahead: Prepare cranberry sauce up to one week before serving.
Nutrition
Serving: 1serving (¼ cup) | Calories: 94kcal | Carbohydrates: 24g | Protein: 0.5g | Sodium: 1mg | Potassium: 86mg | Fiber: 1.5g | Sugar: 21g | Vitamin C: 19mg | Calcium: 6mg | Iron: 0.2mg
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