Orange – Cranberry Sauce

Orange – Cranberry Sauce

Growing up, I never dared to try “that” cranberry sauce sitting on the buffet table. If I remember correctly, it was more like a relish. At some point after meeting my husband, he talked me into trying the stuff out of the can that his grandmother always served. I decided it wasn’t too bad! BUT … over the last several years, we’ve been trying to eliminate canned & processed foods from our diet so we started making it from scratch. I have also become very aware of high fructose corn syrup in processed foods and I try my hardest to not {knowingly} feed HFCS to my family.

Over the years, we’ve tried a couple different recipes for cranberry sauce, but this is THE ONE that we keep coming back to. This recipe is yummy & easy enough for a 10-year old child to make completely on their own! At this time of the year, you should be able to find all the needed ingredients at one store & I love that it’s made with pure maple syrup instead of refined sugar.

Because this recipe yields about 5 cups, it may be enough for a large gathering or to share with friends to enjoy with their Thanksgiving feast. I figure most people are probably going to take about 1 or 2 tablespoons worth of sauce so a little sauce goes a long ways! This is also the perfect recipe to make several days ahead of time because it keeps very well in the fridge & leftovers aren’t a bad thing as it can be used in place of jams and syrups!

Orange-Cranberry Sauce

Homemade cranberry sauce with no refined sugar.
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine American

Ingredients
  

  • 14 oz Fresh Cranberries
  • 2 Large Oranges washed
  • 1 cup Pure Maple Syrup

Instructions
 

  • In a medium-size pot, combine the cranberries, zest from both oranges, juice from both oranges, and maple syrup. Make sure you zest the oranges before you juice them!
  • Bring the mixture to a boil over medium-high heat; stirring occasionally. Once boiling, turn the heat down to low and allow the sauce to simmer for 10-20 minutes, depending on desired consistency for your cranberry sauce. A shorter simmer time will produce a thinner sauce and 20+ minutes will make it thicker like a jam.
  • Allow the cranberry sauce to cool and then store in air-tight containers in the fridge. I like to serve mine warm, but it can also be served cold.

Video

Notes

Make this recipe a week ahead of time!  It will store for a couple months in the fridge.  Extras make a beautiful gift for a hostess or close friend.
Keyword Thanksgiving


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