Cranberry Orange Sauce

Cranberry Orange Sauce | Pinky's Pantry
This is a super easy cranberry sauce made with fresh squeezed orange juice. The citrus juice gives it a nice bright flavor. You can cut the recipe in half if you don’t want to make so much sauce. I have a big family so two bags of cranberries suits us just fine. Cranberries have a natural pectin that is released when they burst and which thickens the sauce naturally. If the sauce becomes too thick as it cools, just stir in a little more orange juice or water till it reaches the consistency you like.

CRANBERRY ORANGE SAUCE

  • 2 bags (12 ozs. each) fresh cranberries
  • 1½ cups sugar (you can add more or less sugar to your taste)
  • zest of 2 oranges
  • juice from 2 oranges (about 1 cup)
  • ¼ tsp. salt
  1. Combine cranberries, sugar, orange zest, orange juice, and salt in a medium saucepan.
  2. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens and cranberries have burst, about 15 minutes.
  3. Pour the cranberry sauce into a bowl and let cool to room temperature.
  4. Cover with plastic wrap and refrigerate for at least 8 hours or up to overnight.

NOTE:  If you prefer a sauce with a smoother texture, transfer the cranberry mixture to a food processor or blender after cooking, and pulse until sauce is to desired texture.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s