Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
  3. Pour into a container with a tight lid & refrigerate until serving time.
  4. Cold, in the refrigerator, the sauce will keep for at least 3 weeks.