Cranberry Orange Sauce
This easy cranberry orange sauce is the best! Quick to pull together and WAY better than the can. Perfect with turkey, for duck or dessert!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 2 cups, approx.
Ingredients
- 12 ounces fresh cranberries thawed if frozen
- Zest of 1 orange
- ¾ cup fresh orange juice
- ¼ cup honey plus 2 tablespoons (plus additional 1 to 2 tablespoons to taste)
- ¼ cup water
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon kosher salt
Instructions
- Bring cranberries, orange zest, orange juice, 1/4 cup plus 2 tablespoons honey, water, cinnamon, cloves, and salt to a simmer over medium heat.
- Continue cooking, stirring often, until the cranberries break down and the sauce thickens. Taste (careful, it will be hot!) and add an additional 1 to 2 tablespoons of honey as desired. If the sauce becomes too thick, add a little extra water to reach the desired consistency. Let cool, then serve.
Notes
- TO STORE: Store cranberry orange sauce in an airtight container for 1-2 weeks in the refrigerator.
- TO FREEZE: Homemade cranberry orange sauce may be kept in the freezer for up to 6 months. Defrost overnight in the fridge before serving.
- TO REHEAT: Warm in the microwave or on the stovetop to the desired temperature. You may also serve leftover cranberry sauce at room temperature or chilled from the refrigerator.
Nutrition
Serving: 1(of 8); about 1/4 cupCalories: 62kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gPotassium: 89mgFiber: 2gSugar: 12gVitamin A: 72IUVitamin C: 17mgCalcium: 8mgIron: 1mg
