Cranberry Orange Sauce Recipe

Original Post: https://www.evolvingtable.com/?p=35802

Cranberry orange sauce in a bowl is set on the counter.

4.93 from 13 votes

Cranberry Orange Sauce Recipe

Homemade Fresh Cranberry Orange Sauce is SO much better than the canned kind and can be ready in just 20 minutes! Pair this vegan and Paleo relish with Thanksgiving or Christmas dinner for a burst of flavor.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

⅓ cup orange juice fresh
⅓ cup water
⅔ cup honey or maple syrup*
12 oz. cranberries fresh or previously frozen*
2 tsp. orange zest finely chopped*
⅛ tsp. salt

Instructions

Make the Base. Add orange juice, water, and honey to a medium saucepan and bring ingredients to a boil. Reduce heat to medium and add cranberries, orange zest, and salt. Cook for 10-12 minutes uncovered, stirring occasionally.
⅓ cup orange juice, ⅓ cup water, ⅔ cup honey, 12 oz. cranberries, 2 tsp. orange zest, ⅛ tsp. salt
Let the Sauce Thicken. Once cranberries begin to pop, turn off heat and mash remaining cranberries to your desired consistency. Let sit at room temperature until chilled and store in refrigerator until ready to serve.

Notes

Fresh and frozen cranberries work equally as well in this recipe. Do NOT get dried cranberries.
Feel free to use maple syrup, or agave nectar to make this recipe vegan.
You can use a microplane grater instead of chopping the orange zest.

Meal Prep and Storage

To Prep-Ahead: Make the entire recipe up to 4-5 days in advance.

To Store: Bring the leftover cranberry sauce to room temperature then seal in an airtight container and refrigerate for up to 2 weeks.

To Freeze: Leftover sauce can be stored in a freezer-safe airtight container for up to 2 months. Note that the texture may become a bit watery once defrosted.

To Reheat: Return to a saucepan over medium-low heat for about 10 minutes or until warm.

Nutrition