Prep 10 mins
Cook 10 mins
The original recipe for this cranberry sauce was found in The Thanksgiving Cookbook, 1991. It's been tweaked slightly since I do enjoy the orange flavor! Preparation time does not include the time needed for the sauce to cool to room temperature.
- 1 (12 ounce) bag fresh cranberries, rinsed, picked over (about 3 cups)
- 3⁄4 cup granulated sugar
- 1⁄2 cup orange juice
- 1⁄3 cup triple sec
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 2 tablespoons orange zest, minced
- 1⁄2 cup walnuts, toasted, coarsely chopped
- Combine cranberries, sugar, orange juice, Triple Sec, allspice, cloves & ginger in a medium nonreactive saucepan & bring to a boil, then reduce heat to medium-low & simmer, stirring frequently, for about 10 minutes, or until berries begin to pop & the mixture thickens slightly.
- Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
- Pour into a container with a tight lid & refrigerate until serving time.
- Cold, in the refrigerator, the sauce will keep for at least 3 weeks.