Cranberry Orange Sauce

• Cranberries - Use fresh or frozen cranberries. Do not use dried.
• Orange - Orange and cranberry are a natural pairing. The sweet, fresh, citrusy aroma of oranges balances the tartness of cranberries. I use both the zest and juice for this cranberry orange sauce recipe.
• Sugar - White sugar lets the flavor of cranberry and orange shine.

Variations

• Lemon - Use lemon juice and zest instead of oranges.
• Spices: Warm spices like cinnamon, cloves, allspice, or nutmeg can add a cozy, holiday flavor.
• Ginger: Freshly grated or ground ginger adds a pleasant, slightly spicy kick.
• Vanilla: Pure vanilla extract can provide a subtle, sweet undertone.
• Liqueurs: Brandy, Grand Marnier, or amaretto adds some booziness and complexity.
• Nuts: Chopped nuts like pecans or walnuts can give your sauce a delightful crunch and nutty flavor.
• Herbs: Fresh herbs like rosemary or thyme adds an earthy twist.
• Brown Sugar or Maple Syrup: Instead of or in addition to white sugar, you can use brown sugar or pure maple syrup for a rich and caramel-like sweetness.
• Fruits: Diced apples or pears can add a fruity and chunky texture.
• Chili Pepper: Add one or two jalapeño slices or a pinch of red pepper flakes for a spicy twist.
• Cranberry Liqueur: Add a splash of cranberry liqueur to intensify the cranberry flavor.
• Balsamic Vinegar: A drizzle of balsamic vinegar adds complex acidity.
• Other sweeteners - Use honey or brown sugar instead of white sugar.
• Dried fruits - Cook golden raisins, currants or dried blueberries along with the cranberries.
• Sugar-free - Substitute a sugar replacer like Splenda or Truvia for the sugar.

1 & 2. In a medium pot, combine water, sugar and orange juice. Bring to a gentle boil over medium heat.

Tip: Adjust the sweetness - Like your homemade cranberry sauce sweeter? Feel free add more sugar!

3 & 4. Stir in the cranberries and the orange zest.

Troubleshooting

If your cranberry orange sauce turns out too runny or too thick, you can easily adjust its consistency.

Too runny

1. Return the saucepan to the stove and simmer the sauce over low to medium heat, stirring to prevent burning. Continue simmering until it reaches your desired consistency.
2. You also add a thickening agent like cornstarch or arrowroot. Mix a cornstarch slurry by combining a tablespoon of cornstarch with equal amount of cold water. Slowly incorporate this slurry into the simmering cranberry sauce, stirring constantly. Cook for a few more minutes until it thickens to your preference.
3. The sauce will naturally thicken as it cools, but this approach is most effective for mildly runny sauces rather than extremely watery ones.

Too thick

1. Thin it out by adding a splash of water, orange juice, or liqueur.
2. For lumpy or overly thick sauce due to whole cranberries, strain it through a fine-mesh sieve for a smoother texture.

Ways to use leftover cranberry sauce?

Leftover cranberry sauce is a versatile condiment that can be used in a variety of ways beyond just pairing it with turkey. Here are some creative ideas to make the most of that extra sauce:

• Serve it the next morning alongside homemade pancakes or waffles, or stir it into hot, cooked oatmeal for sweet and tart twist.
• Split open homemade biscuits spread some sauce and salted butter.
• Top over homemade cheesecakes or pound cakes.
• Layer it with Greek yogurt and granola.
• Swirl it in cake or cupcake batter
• Spread on sandwiches or wraps, particularly those with turkey, chicken, or brie cheese for a sweet contrast.
• Serve it on cheese platters.
• Mix it with cream cheese and herbs like rosemary or thyme for a quick and flavorful dip.

Make ahead and freezing instructions

Refrigerate cranberry orange sauce for at least 2 hours to thicken and set, or prepare it a week ahead and store in an airtight container.

To Make Ahead: Make it in advance by preparing it up to a week ahead. Let it cool, then store in an airtight container and refrigerate for up to 10 days.

To freeze: Freeze fresh cranberry orange sauce up to one or two months in advance for holiday prep. Let it cool, store in an airtight container, and thaw in the refrigerator before serving.

Recipe tips

• I prefer using larger whole cranberries, as they tend to be naturally sweeter than smaller ones, which can be more tart.
• Use fresh or frozen cranberries.
• Add a stick of cinnamon and cook along with the sauce.
• Add a splash of vanilla extract before removing it from heat.
• Like it sweeter? Add more sugar!