Orange Cranberry Sauce

Last Updated on March 27, 2015 by Karen

Happy Thanksgiving friends!  Have you done all of the prep work for tonight?  Still scrambling for a last-minute recipe to bring to this year’s Thanksgiving table?  Don’t fret, I’ve got one to share with you today: homemade cranberry sauce!

People either love it, hate it, or simply are indifferent to it, but cranberry sauce is still pretty much a staple at Thanksgiving.  If you have never made your own, I encourage you to try it this year.  For a potluck dinner with my friends, I decided to give the familiar cranberry sauce a new spin by adding orange juice and orange peel.  I love how it is both tart and sweet, with a deep red color and a texture that- probably goes without saying- is much, much better than the canned version.  You really can’t go wrong with this!

And best of all, it only takes about ten minutes to make.

I forgot to use a large saucepan, but make sure you don’t make the same mistake.  Luckily, I heard the sizzling noise as it was starting to splatter and quickly put a lid on it.  Crisis averted!

Orange Cranberry Sauce
(makes about 2 cups)

1 12oz package of fresh cranberries
3/4 cup brown sugar
1/2 cup water
1 navel orange, juiced
2 large pieces of orange peel

In a large saucepan, combine cranberries, sugar, water, orange juice, and orange peel. Bring to a boil and reduce heat to a simmer. Simmer for about 10 minutes, stirring occasionally, until the sauce reaches desired consistency. Remove orange peel and cool to room temperature. Refrigerate until ready to serve.

*Cranberry sauce will thicken as it cools.

*Try to remove as much of the pith from the orange peel as possible, because it tends to make the dish bitter.