Mandarin Orange Cranberry Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 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
Description
Mandarin Orange Cranberry Sauce highlights fresh or frozen cranberries cooked gently with mandarin or clementine juice and coconut sugar to balance the tartness. Melting in butter (or coconut oil for a vegan option) coats the cranberries before simmering, allowing them to pop and break down into a spreadable texture. Brandy can be added optionally to introduce depth and flavor layers.
The simmered sauce thickens slowly as the liquid reduces, with occasional stirring and crushing of any unpopped berries to reach desired consistency. Extra mandarin slices can be stirred in before cooling for a citrusy brightness and visual appeal.
This sauce pairs well with poultry and winter holiday dishes, adding a fresh fruity component. It stores refrigerated for up to two weeks in airtight containers and can also be frozen for up to three months. Thawing overnight ensures ready-to-serve texture. The recipe includes adaptations to maintain vegan and paleo preferences by substituting butter and sugar types.
Measuring sweetness carefully is important, particularly when adding brandy, to balance the tart cranberries with enough sugar for pleasant flavor.
Ingredients
- 2 tablespoons butter to keep it vegan-friendly, organic or coconut oil
- 12 ounces cranberries 340 grams, organic, fresh or frozen
- 1 cup clementine juice the juice of about 6 to 8 mandarins or clementines. You can also use fresh orange juice, or mandarin orange juice, fresh
- ¼ cup coconut sugar or up to ½ cup if you prefer it sweeter. You can also use brown sugar or maple syrup instead, 35 grams
- 2 tablespoons brandy optional—up to ¼ cup or 15 grams based on preference. You can also use cognac, port, or cointreau.
- 1 mandarins peeled, two extra for garnish
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
- Adjust sugar amount when using brandy to maintain balanced sweetness; at least ½ cup coconut sugar is recommended.
- Store leftovers in airtight containers in the refrigerator for up to two weeks.
- Freeze sauce for up to three months; thaw in the fridge overnight before use.
- For vegan and paleo versions, substitute butter with coconut oil and use coconut sugar.
- Adding extra mandarin slices enhances both flavor and appearance before serving.
- Watch the consistency during simmering to prevent over-thickening or burning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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