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.
Servings: 12 servings
Ingredients
- ⅓ cup orange juice fresh
- ⅓ cup water
- ⅔ cup honey or maple syrup*
- 12 oz. cranberries fresh or previously frozen*
- 2 teaspoons orange zest finely chopped*
- ⅛ teaspoon 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 teaspoons orange zest, ⅛ teaspoon 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
- Cranberries: Fresh and frozen cranberries work equally as well in this recipe. Do NOT get dried cranberries.
- Sweetener: Feel free to use maple syrup, or agave nectar to make this recipe vegan.
- Tools: You can use a microplane grater instead of chopping the orange zest.
- Prep-Ahead: Make the entire recipe up to 4-5 days in advance.
- Storage: Bring the leftover cranberry sauce to room temperature then seal in an airtight container and refrigerate for up to 2 weeks.
Nutrition
Calories: 74kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 49mg | Fiber: 1g | Sugar: 17g | Vitamin A: 34IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 1mg
