Fresh Cranberry Orange Sauce
Fresh homemade cranberry sauce is a cinch to make. This version is flavored with orange juice and orange zest, which elevates it into an elegant holiday dish. Serve with simple Roast Turkey and Gravy.
Begin by zesting the orange. I like to use my Microplane rasp grater but any grater will do — just be sure to leave the white pith behind as it’s quite bitter.
Using the same orange, squeeze the juice into a measuring cup. You should get about a half cup.
Combine the orange juice, water and sugar in a medium pot and bring to a boil.
Add the cranberries, orange zest and salt and boil gently until most of the cranberries burst open, creating a thick sauce.
Transfer the sauce to a bowl and refrigerate until ready to serve.
Cranberry Orange Sauce
- 1/2 cup fresh orange juice, from one orange
- 1/2 cup water
- 3/4 cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
- Bring orange juice, water and sugar to a boil in a medium sauce pan. Add cranberries, orange zest and salt and bring back to a boil. Reduce heat to medium and boil gently for about 10 minutes, until most of cranberries have burst open.
- Transfer sauce to a serving bowl. Cover and chill until ready to serve.
- Serving size: about 1/3 cup
- Calories: 126
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 33 g
- Sugar: 28 g
- Fiber: 3 g
- Protein: 0 g
- Sodium: 43 mg
- Cholesterol: 0 mg
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