Prep 10 mins
Cook 10 mins
Nice change from traditional cranberry sauce.
- Squeeze juice from oranges.
- This should yield just about 1 cup, make up any difference with water.
- In a 2-qt saucepan, bring all ingredients to a boil.
- Reduce fire to a nice simmer, stirring occasionally, and cooking till cranberries pop, some 5 to 8 minutes.
- Mixture will thicken as it chills.
- Refrigerate at least 3 hours, but this can easily be made a day in advance, and keeps up to 4 days in the fridge.
Because we don't all like cranberry chunks in our sauce, I put it all thru the blender after it cooled a bit. Makes the best cranberry sauce I ever tasted. I put it on my turkey instead of gravy. Superb. Probably will try on pork and chicken. Just wish I had some more fresh cranberries to make more.
Delicious and easy! I think my berries were extra-tart because I added some brown sugar to compensate.
Thank you for this recipe! My friend made it, and I loved it! <br/>I then made it myself, with some additions: Besides juicing the two oranges, I also slightly grated some peel from them and pulled out some of the pulp from the juicing. I also cut up one more orange, trying to remove the membrane as much as possible and mixed that with the pulp I had and about 1/2 cup of drained, pressed crushed pineapple. Added about 2 TBL grated peel to the berries to begin cooking them, then as the mixture boiled, I added the orange and pineapple pulp. <br/>I boiled it LONGER, until almost all the berries were "popped", then smashed the ones left with my stirring spoon. (Another hint I read: You can't boil cranberry sauce too long. I took this one to heart, and loved the results.) This jelled like a champ! And was delicious, too!