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Cranberry Orange Sauce

Cranberry Orange Sauce | GI 365

My family has never been big on cranberry sauce, it’s usually more about the turkey and stuffing. But, all that changed when I started making this Cranberry Orange Sauce. Now, everyone looks forward to cranberry sauce with their turkey, and I even get requests to make it in between the holidays!

Cranberry Orange Sauce | GI 365

Something about the orange really tempers the acidity of the cranberries, and it’s one of my favorite combinations. I first started adding orange to my cranberry sauce based off my favorite giant muffins from a certain retailer. Once a year, they fill the store with the intoxicating smell of cranberry and orange – irresistible! I figured orange must be the key to bringing out the best in cranberries. I think everyone else must agree, because even the back of the cranberry bag had a recipe using orange in it this year. My version is super simple and it’s best made ahead, which makes it the perfect holiday side dish.

Cranberry Orange Sauce | GI 365

I like to use organic cranberries for the best health benefits. Cranberries are often heavily sprayed and chemically fertilized, and I actually prefer the taste of the organic ones.

Cranberry Orange Sauce | GI 365

For zesting, I like to use a microplane grater for a fine textured zest that blends into the sauce.

Cranberry Orange Sauce | GI 365

Don’t worry about any pulp in the orange juice, just pour it right in, you don’t notice it in the finished sauce.

Cranberry Orange Sauce | GI 365 Cranberry Orange Sauce | GI 365 2 (1)

I love to use this sauce ‘outside the box’ so to speak. It’s really great for breakfast over Greek yogurt, and over ice cream for dessert!

What’s your favorite Thanksgiving side dish?

Cranberry Orange Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2½ cups
Ingredients
  • 1½ Tablespoons arrowroot or cornstarch
  • 1½ cups water
  • 1 – 10 ounce bag cranberries, fresh or frozen
  • 1 Tablespoon orange zest
  • ¼ cup freshly squeezed orange juice, (about 1 orange)
  • ⅓ cup honey or Grade A maple syrup (1/2 cup if you like your sauce sweeter)
Instructions
  1. Dissolve the arrowroot by adding the the water a little at a time.
  2. Combine the mixture with the rest of the ingredients and bring the sauce to a boil over medium-high heat, stirring to prevent sticking.
  3. Lower the heat to medium, and simmer stirring occasionally until the cranberries begin to pop, 3-5 minutes.
  4. Serve immediately or refrigerate for a day or two until you’re ready to use it.

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4 Responses to “Cranberry Orange Sauce”

  1. Janelle November 15, 2013 9:49 am #

    Yum! This sounds/looks so tasty. And, I didn’t realize that there even were frozen cranberries. Haha. Thankfully I just found organic fresh ones that I plan to use over the weekend.

    • Kari November 15, 2013 11:50 am #

      We’re doing a mock Thanksgiving dinner with roasted chicken this weekend and of course, cranberry orange sauce.

  2. Sam November 23, 2013 9:46 am #

    I used corn starch and maple syrup, and after 40 minutes it still was not quite gelled. The flavor is really great, but this took much longer to make than I expected.

    I will make it again, but next time I will adjust the amount of liquid & corn starch, and possibly even add more cranberries.

    • Kari November 23, 2013 3:19 pm #

      If you cook the sauce over medium-high heat, it will come to a boil within 5 minutes and the sauce will thicken. This sauce will never be as thick as gelled cranberries because it’s more of a fruit sauce consistency. Also, it will get a bit thicker if you refrigerate it overnight because of the pectin in cranberries.

      If you want a thicker more gelled sauce, it would definitely work to decrease the amount of water. I always make my sauce with that much water because my family like their cranberry sauce on the mild side. :) Best of luck next time!

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