Mandarin Orange Cranberry Sauce
User Reviews
5.0
12 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
9 Servings
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Calories
82 kcal
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Course
Condiments
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Cuisine
American
Mandarin Orange Cranberry Sauce
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A delicious and easy cranberry sauce, perfect as a side for Holiday gatherings and many other delicious uses to complement healthy recipes.
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Ingredients
- 2 tablespoons organic butter or coconut oil to keep it vegan-friendly
- 12 ounces organic fresh or frozen cranberries 340 grams
- 1 cup fresh clementine or mandarin orange juice the juice of about 6 to 8 mandarins or clementines. You can also use fresh orange juice.
- ¼ cup coconut sugar (35 grams) or up to ½ cup if you prefer it sweeter. You can also use brown sugar or maple syrup instead.
- 2 tablespoons brandy optional—up to ¼ cup or 15 grams based on preference. You can also use cognac, port, or cointreau.
- 1 or two extra peeled mandarins for garnish
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Instructions
- In a 2-quart saucepan, melt butter over medium heat.
- Add the cranberries and stir to coat them with the melted butter.
- Bring the mixture to a steady simmer. Cook for 5 minutes, frequently stirring, allowing the cranberries to pop open. Don't let it come to a boil.
- Note: you can hear them pop open, almost like popping popcorn.
- After 5 minutes, or when most of the cranberries have popped open and become mushy, reduce the heat to low.
- Stir in the mandarin orange juice and the coconut sugar. Optional: add Brandy.
- Bring the mixture back to a gentle simmer. Simmer for 15 minutes or until berries have broken down and somewhat thickened, occasionally stirring.
- Crush any remaining unpopped cranberries with a wooden spoon during stirring.
- Taste test and add more sugar for a sweeter taste, if preferred.
- Stir in extra mandarin slices (optional).
- Remove from stove and allow the spread to cool.
- Enjoy immediately or transfer to glass jar containers.
- Seal and store in the fridge for up to two weeks.
Notes
- When using Brandy, you will need at least ½ cup of coconut sugar to add enough sweetness to the cranberry sauce. So adjust the amount of sugar when adding alcohol.
- Storage: Store any leftovers in mason jars with an airtight lid or airtight containers. After cooking, transfer the sauce to unclosed jars/containers if not enjoyed immediately. Once slightly cooled, seal them and store them in the fridge for up to two weeks.
- Freezer: freeze for up to 3 months. Thaw in the fridge overnight to use the next day.
- To keep it vegan and Paleo-friendly: use coconut butter instead of butter and coconut sugar as a sweetener.
- Check out the video and or step-by-step instructions in the post with pictures for how to make this super easy mandarin orange cranberry sauce.
- Yields: About 2 ¼ cups or 600 ml of cranberry sauce.
Nutrition Information
Show Details
Serving
0.25cup
Calories
82kcal
(4%)
Carbohydrates
13g
(4%)
Protein
0.4g
(1%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
7mg
(2%)
Sodium
21mg
(1%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
156IU
(3%)
Vitamin C
19mg
(21%)
Calcium
7mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 82kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 0.4g | 1% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 21mg | 1% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 19mg | 21% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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