Introduction: Can a Side Dish Be Sweet, Tart, and Vibrant?
Looking for a bright, flavorful addition to your Thanksgiving or holiday table? Cranberry-Orange Sauce is a classic, tangy-sweet condiment that pairs perfectly with turkey, stuffing, or even desserts. Rated 4.5 out of 5 stars from 288 reviews, this easy recipe combines fresh or frozen cranberries with orange zest, juice, and a cinnamon stick for a zesty, aromatic twist. Ready to whip up a quick, crowd-pleasing sauce? Let’s dive into this simple recipe!
Overview: Why Cranberry-Orange Sauce Shines
Cranberry-Orange Sauce is loved for its vibrant color, perfect balance of sweet and tart, and effortless preparation. Here’s what makes it special:
- Time Requirement: 5 minutes prep, 20 minutes cooking, totaling 25 minutes.
- Difficulty Level: Easy—requires simple simmering, perfect for beginners.
- Why It’s Special: Fresh or frozen cranberries create a tangy base, enhanced by orange zest, juice, and cinnamon for a warm, festive flavor. This recipe yields 8-10 servings (about 2 cups), ideal for holiday meals.
Perfect for Thanksgiving, Christmas, or any festive gathering, this sauce adds a burst of flavor to any plate.
Essential Ingredients
Cranberry-Orange Sauce uses just four ingredients for a bold, flavorful condiment. Here’s what you’ll need for 8-10 servings:
- Two 8-ounce packages cranberries, fresh or frozen (about 4 cups): The tart, vibrant base.
- 1 orange, zest cut into strips and juiced (about ¼ cup juice): Adds citrusy brightness.
- ½ cup sugar: Balances the tartness with sweetness.
- 1 cinnamon stick: Infuses warm, spicy notes.
Why These Ingredients Matter
- Cranberries: Provide the tart, jammy foundation.
- Orange Zest and Juice: Add bright, zesty flavor and aroma.
- Sugar: Softens the cranberries’ tartness for balance.
- Cinnamon Stick: Brings warmth and depth without overpowering.
Substitutions and Variations
- Cranberries: Use fresh or frozen; no need to thaw frozen cranberries.
- Sugar: Substitute with honey, maple syrup, or agave nectar (adjust to taste, about ⅓-½ cup).
- Orange: Replace with tangerine or clementine zest and juice for a milder citrus flavor.
- Cinnamon Stick: Swap with ¼ teaspoon ground cinnamon, 2 cloves, or a pinch of nutmeg.
- Vegan Option: Naturally vegan; use maple syrup or agave for a vegan sweetener.
- Gluten-Free: Naturally gluten-free; no substitutions needed.
- Flavor Variations:
- Spicy Cranberry Sauce: Add a pinch of cayenne or 1 teaspoon minced jalapeño.
- Ginger Cranberry Sauce: Add 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger.
- Berry Blend Sauce: Replace one 8-ounce package of cranberries with raspberries or blueberries.
- Boozy Cranberry Sauce: Add 2 tablespoons bourbon or Grand Marnier after cooking.
Step-by-Step Instructions
Making Cranberry-Orange Sauce is a quick, one-pot process that yields a vibrant, flavorful condiment. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: two 8-ounce packages cranberries, 1 orange (for zest strips and juice), ½ cup sugar, and 1 cinnamon stick.
- Use a vegetable peeler or zester to cut zest from the orange into strips; juice the orange to yield about ¼ cup.
Tip: Cut wide zest strips for easy removal; frozen cranberries work just as well as fresh.
Step 2: Cook the Sauce
- In a medium saucepan, combine 4 cups cranberries, orange zest strips, ¼ cup orange juice, ½ cup sugar, and 1 cinnamon stick.
- Place over medium heat and bring to a simmer, stirring occasionally.
- Simmer until the cranberries burst and the sauce thickens, about 15-20 minutes, stirring occasionally to prevent sticking.
Tip: Stir gently to help cranberries burst; the sauce will thicken as it cools.
Step 3: Finish and Serve
- Remove the saucepan from heat and let the sauce cool slightly.
- Remove and discard the cinnamon stick (and zest strips if desired, though they can be left for presentation).
- Serve at room temperature, or cool completely and refrigerate until ready to use.
Tip: Taste and adjust sweetness with an extra tablespoon of sugar if needed; the sauce sets as it cools.
Assembly: Building the Perfect Cranberry-Orange Sauce
Making Cranberry-Orange Sauce is all about creating a vibrant, balanced condiment. Here’s how to make it shine:
- Cranberries: Simmer until they burst for a jammy texture.
- Orange and Cinnamon: Infuse bright and warm flavors.
- Sugar: Balances tartness for a crowd-pleasing taste.
- Presentation: Serve as a smooth or chunky sauce, depending on preference.
Presentation Tips
- Serve in a small bowl or glass dish to showcase the vibrant red color.
- Garnish with extra orange zest or a cinnamon stick for a festive touch.
- Pair with turkey, stuffing, mashed potatoes, or spread on rolls for a holiday meal.
Storage and Make-Ahead Tips
Cranberry-Orange Sauce is perfect for make-ahead prep and leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 10 days.
- Freeze for up to 3 months in freezer-safe containers; thaw in the fridge overnight.
- Make-Ahead:
- Prepare up to 1 week ahead and refrigerate; flavors meld over time.
- Freeze for longer storage; stir well after thawing to refresh texture.
- Reheating: Serve cold or at room temperature; if warming, heat gently on low to avoid overcooking.
- Tip: Stir before serving to ensure even consistency; add a splash of water or orange juice if too thick.
Recipe Variations
Cranberry-Orange Sauce is versatile and easy to customize. Here are some fun twists:
- Spiced Cranberry Sauce: Add 2 cloves and a pinch of allspice during cooking.
- Citrus Blend Sauce: Use half orange juice and half lemon juice for extra tang.
- Nutty Cranberry Sauce: Stir in ¼ cup chopped toasted pecans or walnuts after cooking.
- Herb-Infused Sauce: Add 1 teaspoon chopped fresh rosemary or thyme for an earthy twist.
- Low-Sugar Sauce: Reduce sugar to ¼ cup and add 2 tablespoons maple syrup for a lighter option.
Nutrition Information (Per Serving, Based on 10 Servings)
- Calories: Approximately 80-100 kcal (varies by sugar amount).
- Protein: Minimal, from cranberries.
- Fat: Negligible, naturally low-fat.
- Carbs: High, from cranberries and sugar.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Tangy Sweetness!
Cranberry-Orange Sauce is the condiment that brings vibrant, tangy-sweet perfection to every holiday bite. With its burst cranberries, zesty orange, and warm cinnamon, it’s perfect for Thanksgiving, Christmas, or any festive meal. Quick and easy to make, this sauce is sure to impress your guests. So, grab your saucepan, whip up this classic recipe, and enjoy a holiday favorite. We’d love to hear how your sauce turns out—share your creations in the comments or on social media!
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Cranberry-Orange Sauce
Description
Looking for a bright, flavorful addition to your Thanksgiving or holiday table? Cranberry-Orange Sauce is a classic, tangy-sweet condiment that pairs perfectly with turkey, stuffing, or even desserts
Ingredients
Cranberry-Orange Sauce uses just four ingredients for a bold, flavorful condiment. Here’s what you’ll need for 8-10 servings:
- Two 8-ounce packages cranberries, fresh or frozen (about 4 cups): The tart, vibrant base.
- 1 orange, zest cut into strips and juiced (about ¼ cup juice): Adds citrusy brightness.
- ½ cup sugar: Balances the tartness with sweetness.
- 1 cinnamon stick: Infuses warm, spicy notes.
Why These Ingredients Matter
- Cranberries: Provide the tart, jammy foundation.
- Orange Zest and Juice: Add bright, zesty flavor and aroma.
- Sugar: Softens the cranberries’ tartness for balance.
- Cinnamon Stick: Brings warmth and depth without overpowering.
Substitutions and Variations
- Cranberries: Use fresh or frozen; no need to thaw frozen cranberries.
- Sugar: Substitute with honey, maple syrup, or agave nectar (adjust to taste, about ⅓-½ cup).
- Orange: Replace with tangerine or clementine zest and juice for a milder citrus flavor.
- Cinnamon Stick: Swap with ¼ teaspoon ground cinnamon, 2 cloves, or a pinch of nutmeg.
- Vegan Option: Naturally vegan; use maple syrup or agave for a vegan sweetener.
- Gluten-Free: Naturally gluten-free; no substitutions needed.
- Flavor Variations:
- Spicy Cranberry Sauce: Add a pinch of cayenne or 1 teaspoon minced jalapeño.
- Ginger Cranberry Sauce: Add 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger.
- Berry Blend Sauce: Replace one 8-ounce package of cranberries with raspberries or blueberries.
- Boozy Cranberry Sauce: Add 2 tablespoons bourbon or Grand Marnier after cooking.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: two 8-ounce packages cranberries, 1 orange (for zest strips and juice), ½ cup sugar, and 1 cinnamon stick.
- Use a vegetable peeler or zester to cut zest from the orange into strips; juice the orange to yield about ¼ cup.
Tip: Cut wide zest strips for easy removal; frozen cranberries work just as well as fresh.
Step 2: Cook the Sauce
- In a medium saucepan, combine 4 cups cranberries, orange zest strips, ¼ cup orange juice, ½ cup sugar, and 1 cinnamon stick.
- Place over medium heat and bring to a simmer, stirring occasionally.
- Simmer until the cranberries burst and the sauce thickens, about 15-20 minutes, stirring occasionally to prevent sticking.
Tip: Stir gently to help cranberries burst; the sauce will thicken as it cools.
Step 3: Finish and Serve
- Remove the saucepan from heat and let the sauce cool slightly.
- Remove and discard the cinnamon stick (and zest strips if desired, though they can be left for presentation).
- Serve at room temperature, or cool completely and refrigerate until ready to use.
Tip: Taste and adjust sweetness with an extra tablespoon of sugar if needed; the sauce sets as it cools.
FAQs
1. Why is my sauce too tart?
Cranberries vary in tartness; add an extra 1-2 tablespoons sugar and simmer briefly to adjust.
2. Can I use frozen cranberries?
Yes, no need to thaw; they work as well as fresh and may cook slightly faster.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; no substitutions needed.
4. Can I make this without sugar?
Yes, use a sugar substitute like stevia or increase maple syrup, but adjust to taste as substitutes vary in sweetness.
5. Why is my sauce too thin?
It may need more simmering time; cook until thickened, or cool completely as it sets further.
6. Can I prepare this in advance?
Yes, make up to 1 week ahead and refrigerate, or freeze for up to 3 months.
7. What are the health benefits of this dish?
Cranberries provide antioxidants and vitamin C, orange adds vitamin C, but sugar makes it a treat—enjoy in moderation.