HOMEMADE CRANBERRY ORANGE SAUCE
This wonderful recipe makes about 2 1/4 cups of cranberry orange sauce. It’s quite enough for Thanksgiving and Christmas holiday meals, or you can store it in pretty glass jars to share with friends.
- 1/2 cup water
- 1 cup of sugar
- 1/2 cup fresh orange juice
- 3 cups fresh or frozen cranberries
- 2 teaspoons orange zest
In a medium sauce pan over high heat, bring the water, sugar, and orange juice to a boil.
Stir the mixture with a spoon a few times while it’s boiling.
Add the cranberries and orange zest, and return to a boil.
Reduce the heat to medium and boil gently for 10 to 12 minutes.
Remove sauce from heat and cool.
Transfer sauce to a serving bowl.
WHAT IF MY CRANBERRY SAUCE IS TOO WATERY?
Once the cranberry orange sauce cools down, the natural pectin in the cranberries will solidify the sauce and make it more like jelly. Ideally you should cook the homemade cranberry orange sauce the day before and allow it to chill in the refrigerator.
HOW TO STORE THE CRANBERRY SAUCE
Pour a portion of cranberry sauce in a mold or bowl and allow it to set overnight in the refrigerator. The cranberry sauce can also be served in any serving dish. Extra cranberry sauce can be stored in glass jars or dishes and refrigerated for use later.
CRANBERRY SAUCE MAKE-AHEAD/FREEZER INSTRUCTIONS
You can keep the cranberry sauce in a covered container in the refrigerator for 10 days. You can freeze it up to two months. It’s a good idea to thaw it overnight in the refrigerator before serving.