Cranberry Orange Sauce Recipe
User Reviews
5
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Cook Time
10 mins
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Total Time
10 mins
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Servings
10 people (makes 2 1/2 cups cranberry sauce)
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Calories
88 kcal
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Course
Condiments
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Cuisine
American
Cranberry Orange Sauce Recipe
Description
The Cranberry Orange Sauce Recipe uses honey as a natural sweetener alongside freshly squeezed orange juice and zest to enhance the tart flavor of cranberries. A cinnamon stick adds a subtle warmth while simmering the sauce melds the ingredients into a thickened, glossy texture as the berries burst. The method involves gently boiling the mixture and adjusting sweetness near the end of cooking to suit taste. Once cooled, the sauce sets further, resulting in a vibrant, fresh, and slightly velvety topping or side.
This sauce can complement savory dishes like turkey or pork, or be served chilled as part of a festive spread. The balance of honey sweetness with citrus and cinnamon provides complexity without overpowering the natural sharpness of cranberries. It is best prepared in advance to allow flavors to meld.
Be sure to zest the orange before juicing to avoid bitterness from the white pith. Stir occasionally while cooking to prevent sticking, and taste before finishing to adjust sweetness with honey according to preference.
Ingredients
- 2/3 cup honey or add to taste
- 1/4 cup water
- 1/4 cup orange juice freshly squeezed from 1 large orange
- 1 tsp orange zest lightly packed, from the same orange*
- 1 cinnamon stick
- 12 oz cranberries fresh or frozen
Instructions
- In a medium saucepan, combine 2/3 cup honey, 1/4 cup water, 1/4 cup orange juice, 1 tsp orange zest and 1 cinnamon stick. Bring to a simmer over medium heat, stirring to dissolve honey.
- Add 12 oz cranberries and bring to a boil. Once boiling, adjust heat to keep at a low boil and cook 10 minutes uncovered, stirring occasionally. Cranberries will burst and sauce will begin to thicken. A minute or so before turning off the heat, taste for sweetness and add more honey to taste for a sweeter sauce. Keep in mind the sauce will thicken when it cools.
- Remove from heat, discard cinnamon stick and cool cranberry sauce to room temperature then refrigerate until ready to serve.
Notes
- Zest the orange before juicing to avoid the bitter pith and do not exceed 1 teaspoon of zest to maintain balanced flavor.
- Add honey gradually near the end of cooking to adjust sweetness without overpowering the cranberries.
- Stir occasionally during simmering to prevent the sauce from sticking to the pan.
- Cool the sauce completely before refrigerating to allow it to thicken properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people (makes 2 1/2 cups cranberry sauce)
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbs | 23g | |
| Sodium | 1mg | 0% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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