Cranberry Orange Sauce

cranorange

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Sooooo, Thanksgiving.

It has come and gone, and boy was it good. I hope you found yourself surrounded by family, and hopefully some of your favorite dishes!

If you were staying tuned before Thanksgiving, I posted a few updates on potential menus for Thanksgiving (check it out here!). There are always more recipes and dishes I would love to make and share than I have time or energy for. However, as you may have guessed, this cranberry orange sauce is one recipe that made the cut, showing up on our Thanksgiving table! It was delicious!

Without turkey at the meal, some may wonder why my vegetarian family would have cranberry sauce. That’s a good question. Part of it is nostalgia and habit. My parents and brother have only been vegetarian for a few years, so they are used to a thanksgiving celebration with cranberry sauce and turkey on the table. Thus, we kept the cranberry sauce, despite forgetting the turkey! However, in addition to turkey, cranberry sauce goes really well over roasted asparagus, roasted Brussels sprouts, eaten plain, and spread on biscuits- similar to jam.

While I do love canned cranberry sauce, (I know, I’ll admit it), this three ingredient sauce feels soooo much healthier and natural. Not to mention, this recipe is incredibly easy, with only one pot to clean! Thus, you have no reason not to try it!

It’s easy, it’s simple, it goes well on SO much more than just turkey, and it is bound to be a crowd pleaser.

Tis’ the season 🙂

Happy cooking!

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Ingredients:

  • ¼ cup freshly squeezed orange juice
  • Zest of 1 orange
  • ½ cup sugar, or more, to taste
  • ¾ cup water
  • 1 (12-ounce) bag fresh cranberries

Directions:

  1. In a medium saucepan combine the first four ingredients. Cook, over medium heat, stirring occasionally, until the sugar has dissolved.
  2. Add the cranberries to the pot and bring to a boil. Reduce the heat and let simmer, uncovered, until sauce has thickened, about 20 minutes.
  3. Cool completely before serving.
  4. Optional: Garnish with an additional sprinkle of orange zest!

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Notes and Tips!:

  • Yield: About 3 cups
  • Source: Damn Delicious
  • Like this recipe? Check out these other scrumptious dishes form ‘A Rented Kitchen’ (recipe links found below!):

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