0 from 6 votes
Cranberry Sauce with Oranges
Fresh cranberry sauce with oranges adds a vibrant, sweet-tart twist to the classic Thanksgiving staple. Its zesty flavor pairs perfectly with roast turkey and holiday meals!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 2 cups
Calories: 354 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 12 oz fresh cranberries
- 1 cup water
- ½ cup pure cane sugar
- 1 tbsp orange zest
- 2 medium oranges
- 1 tablespoon ground cinnamon
Instructions
- Wash cranberries in colander and pick out any bad ones.
- Zest oranges. Cut tops and bottoms off oranges. Remove the rest of the peel by cutting in a downward motion. Once all peel is removed, set aside. Cut segments out of the orange, leaving the membrane. Squeeze the juice out of the remaining membrane and pieces of peel into a small bowl.
- Bring water, sugar, and orange juice to a boil in a medium saucepan. Add cranberries to pan and return to a boil. Simmer over medium-low heat for 10-15 minutes, stirring occasionally. Once cranberries start to pop, use a wooden spoon to smash some of them against the edge of the pan. Leave about half of the cranberries whole. Simmer 5 minutes more.
- Remove from heat and stir in orange segments, orange zest, and cinnamon. Cool and refrigerate. Serve cold.
Cup of Yum
To Freeze:
- Put cranberry sauce into quart size zippered bag. Freeze flat and store up to 3 months.
Cup of Yum
Notes
- Fresh or frozen cranberries can be used for this recipe.
- This recipe uses pure cane sugar, but you can use white sugar or brown sugar or even pure maple syrup (substitute ¾ cup syrup for 1 cup sugar). I like my cranberry sauce on the tart side but you can adjust the amount of sugar in this recipe to your liking.
- Cinnamon adds another layer of flavor to this dish. You can use ground cinnamon or simmer the sauce with a cinnamon stick instead.
- To avoid losing any of the orange juice, cut the oranges above a bowl to catch the juices.
- Don't simmer the sauce for too long or the cranberries start to get bitter. It may look liquidy when it's hot, but cranberries are high in pectin which means the sauce will set up as it cools.
Nutrition Information
Serving
1cup
Calories
354kcal
(18%)
Carbohydrates
93g
(31%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
12mg
(1%)
Potassium
431mg
(12%)
Fiber
13g
(52%)
Sugar
70g
(140%)
Vitamin A
126IU
(3%)
Vitamin C
99mg
(110%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 354
% Daily Value*
| Serving | 1cup | |
| Calories | 354kcal | 18% |
| Carbohydrates | 93g | 31% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 12mg | 1% |
| Potassium | 431mg | 9% |
| Fiber | 13g | 52% |
| Sugar | 70g | 140% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 99mg | 110% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.