An explosion of bright flavors is what you taste when you make this gorgeous cranberry orange sauce recipe! Thanksgiving is not complete without cranberry sauce! Cranberries and oranges are the most incredible couple in the world of food pairing!
Their colors are beautiful together; the deep crimson and sunny orange are a splendid palette, and the sweet-tart combination is amazing! This combination is a feast for the eyes, nose, and tummy!
All you need are three ingredients! A 12-ounce package of cranberries, oranges, a cup of sugar, and about 15 minutes. You make this on the stovetop, can make it ahead of time, and refrigerate it, so there's no oven or range top space to consider on the big day!
It beats the heck out of anything you can empty from a can; save that stuff for a casserole! The speed of preparation leaves no excuses for lack of time, and this dish is well worth it! Every step of the way, this recipe is a treat!
Begin by zesting an orange and breathing in that wonderful fresh smell! "Zest" is the colorful outside layer of citrus peel, adding bright flavor and some texture to a recipe. Zest is one of those words that can be a noun or a verb, a tidbit for you word nerds like me.
When instructions tell you to zest a tablespoon of an orange or lemon, for example, it means to scrape off only the outer layer by grating or to use a special zesting tool.
You do not want to use any of the white inner parts of the peel, sometimes called the pith, and it can taste bitter. You only want the colorful outer skin. I do not own a zester yet, so I use the smallest side of my box grater. Here's a video that explains the process.
Next, squeeze the juice from enough oranges to make two-thirds of a cup of fresh juice. The number of oranges you need will vary by the size and type of orange you use, but here are a couple of tips to get the most juice from an orange, lemon, or any citrus fruit.
Pop the fruit in the microwave for about 30 seconds to expand the juice-bearing cells inside. Then, roll it around on the counter to soften it up and break down the cells even more.
I use the very old Depression-era juicer passed down to me from my husband's maiden aunts, Dora, Christina, and Martha. Be sure to notice the chips. ❤ I cherish it and the memories of those three precious women. Finally, I used a small sharp knife to carve off some very thin strips of the peel to garnish the cranberry orange sauce.
Hint: You can save the peels and put them along with some cinnamon sticks in a pot of water on the stove and let it simmer to make your entire home smell cozy and wonderful! If you don't want to do that, discard the orange peels in the garbage disposal and make the whole kitchen smell great!
Now rinse the cranberries and put them in a heavy saucepan with the sugar, orange juice, and orange zest. Cook over medium-high heat until the skin on the berries splits, and the contents spill out.
You can decide how smooth or chunky you want the sauce to be. Once the berries began to split, I kept cooking until the sauce reached my desired consistency.
I wanted a bit of texture in the sauce, so I stopped cooking when the berries were not quite cooked to a pulp. Chunky or smooth, it's delicious either way!
Pour your cranberry orange sauce into a serving dish, cover it with plastic film, and refrigerate. The sauce will thicken on its own as it cools.
This cranberry orange sauce recipe is a natural accompaniment to your Thanksgiving table. It tastes amazing with either turkey or ham. IF there is any left over, it brings a leftover turkey sandwich to a whole new level! And it tastes fabulous with my very special Chicken and Dressing Casserole and Wonderful German Red Cabbage! I hope you try them both!
A quick, wonderful sauce that uses fresh cranberries and oranges to make a fabulous Thanksgiving side in about 15 minutes.
See the post for tips on juicing and zesting the oranges!
I would love to hear about your family traditions and holiday dishes! What is the one dish that brings back warm memories of holiday dinners when you were growing up?
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Love, GB (Betty Streff)
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