Spiced Orange Cranberry Sauce
User Reviews
5
Spiced Orange Cranberry Sauce
Description
The recipe begins by bringing orange juice, brown sugar, ground cinnamon, and a pinch of salt to a boil, then added cranberries and optional orange zest. The mixture cooks uncovered on medium-low heat for about 10 minutes, until most cranberries burst and the sauce thickens. For unburst berries, gentle mashing helps achieve a smoother consistency. The sauce is cooled completely prior to serving to allow flavors to meld and texture to set.
This sauce pairs traditionally with roasted poultry and meats during festive meals or as a tart-sweet spread. The bright acidity from orange juice combined with the rich sweetness of brown sugar and warm cinnamon creates a layered flavor profile. Garnishing with fresh orange zest adds visual appeal and a fresh aroma.
Practical tips include adjusting sugar and juice volumes for larger cranberry quantities and storing the sauce refrigerated up to two weeks or frozen up to three months. Frozen cranberries may be added directly without thawing. Substitution of ground cinnamon with cinnamon stick is possible during cooking, with removal before serving.
Ingredients
- 3/4 cup orange juice fresh-squeezed or bottled
- 1/2 cup brown sugar packed
- 1/4 teaspoon ground cinnamon
- salt pinch
- 8 oz. Cranberry rinsed, whole, fresh
- 1 tablespoon orange zest plus more for garnish, optional
Instructions
- Bring the orange juice (3/4 cup), brown sugar (1/2 cup packed), pinch of salt, and cinnamon (1/4 teaspoon) to a boil in a medium pot.
- Add the cranberries (and 1 tablespoon orange zest, if using), turn heat to medium-low, and simmer uncovered for 10 minutes, or until most of the cranberries have burst and the sauce has thickened. If some cranberries don't burst, you can use a potato masher or the back of a wooden spoon on the side of the pot to help them along.
- Allow sauce to completely cool (at least 20 minutes) before serving. Garnish with more orange zest if desired.
Notes
- Adjust sugar to 3/4 cup and orange juice to 1 cup for 12-ounce bags of cranberries.
- Store sauce in an airtight container refrigerated for 10-15 days or frozen for up to 3 months.
- Add frozen cranberries directly to simmering mixture without defrosting.
- A cinnamon stick can replace ground cinnamon during cooking; remove before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 10mg | 0% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 16mg | 18% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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