Orange Cranberry SauceNovember 11, 2016 By Cathy — 16 Comments
Tart and sweet with a hint of orange, this cranberry sauce is Thanksgiving ready!
Thanksgiving just isn’t Thanksgiving without a pretty little bowl of cranberry sauce. To me the perfect forkful is turkey, mashed potato, gravy and a drop of cranberry sauce. And it’s a very necessary leftover for turkey sandwiches, especially my favorite, Thanksgiving on a roll.
But for such a simple and pretty dish, cranberry sauce elicits very strong opinions, at least in my house. Turns out cranberry sauce is as divisive as say, anchovies on pizza. You either love it (eh hem) or you don’t. I can’t seem to turn my boys (including the one I’m married to) on to the joys of cranberry sauce. Every year I put a smidge on their plates hoping that this is the year that their tastes mature. But alas, we ain’t there yet.
But for those of you that like me, require cranberry sauce for the holidays, then you’re in luck. Because today I have the only recipe you’ll ever need. I use whole cranberries, some orange juice and zest, sugar and a good splash of orange liqueur. It cooks up in minutes and keeps for days in the frig. It’s not overly fussy and tastes like cranberry sauce should, like cranberries, only better. The pop of orange brightens up the tartness and it has just the right amount of sweet.
So cranberry sauce lovers unite! Maybe one day the naysayers will come around, but until then, more for us!
- 12 oz fresh whole cranberries, picked over
- ¼ cup water
- ¼ cup orange flavored liqueur, such as Cointreau
- ½ cup fresh orange juice
- 1 tsp orange zest
- ⅔ cup sugar
- ¼ tsp kosher salt
- Place all the ingredients into a small saucepan and bring to a boil.
- Simmer until most of the cranberries have popped, 5 10 mins.
- Cool to room temperature or chill before serving. The cranberry sauce will thicken as it cools.