Cranberry Orange Sauce
Made with only five simple ingredients, this Cranberry Orange Sauce is a must for your holiday menu. Bursting with flavour from the fresh juicy cranberries and orange juice, this sauce is the perfect balance of sweet and tart.
Servings: 6 People
Ingredients
- 1 cup freshly squeezed orange juice
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 pound fresh cranberries rinsed with cold water
- Orange zest for garnish*
Instructions
- In a medium saucepan, combine the orange juice, maple and vanilla extract and bring to a boil over medium-high heat.
- Then, add cranberries and orange zest. Mix all well.
- Cover, reduce heat to low, and cook for 10-15 minutes or until the sauce gets thick. You may notice a popping sound. This is just the cranberries popping and it’s totally normal.
- Remove the sauce from the heat and let cool down for 5 minutes. Then transfer to a bowl and place it in the refrigerator.
- When it’s time to serve, garnish with orange zest.
Notes
*Zest: Always zest an orange before juicing. Simply use a grater or microplane to zest the orange. If you do not have one, use a vegetable peeler and finely cut the orange peel. Be sure to only zest the outer orange layer, as the white layer underneath tastes bitter.
To store: Allow the cranberry sauce to cool and place it in an airtight container. Store in the refrigerator for up to 5 days.
To freeze: Cranberry sauce is super freezer-friendly. Place cooled sauce in a freezer-safe food storage container or Ziploc bag and store frozen for up to 3 months.
To reheat: Thaw in the refrigerator overnight (if frozen) and then reheat using the microwave or in a pot on the stovetop. You can also simply give you sauce a good stir, place it in a dish and serve it chilled!
Nutrition
Serving: 1/6 | Calories: 125kcal | Carbohydrates: 32g | Protein: 1g | Sodium: 5mg | Potassium: 130mg | Fiber: 4g | Sugar: 22g