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    You are in: Home / Recipes / Cranberry-Orange Sauce Recipe
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    Cranberry-Orange Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    FlemishMinx's Note:

    Nice change from traditional cranberry sauce.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Squeeze juice from oranges.
    2. 2
      This should yield just about 1 cup, make up any difference with water.
    3. 3
      In a 2-qt saucepan, bring all ingredients to a boil.
    4. 4
      Reduce fire to a nice simmer, stirring occasionally, and cooking till cranberries pop, some 5 to 8 minutes.
    5. 5
      Mixture will thicken as it chills.
    6. 6
      Refrigerate at least 3 hours, but this can easily be made a day in advance, and keeps up to 4 days in the fridge.

    Browse Our Top Sweet Sauces Recipes

    Ratings & Reviews:

    • on April 14, 2005

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2014

      55

      Delicious and easy! I think my berries were extra-tart because I added some brown sugar to compensate.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2013

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Cranberry-Orange Sauce

    Serving Size: 1 (927 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 552.4
     
    Calories from Fat 4
    33%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 3.4 mg
    0%
    Total Carbohydrate 142.5 g
    47%
    Dietary Fiber 12.4 g
    49%
    Sugars 123.9 g
    495%
    Protein 2.4 g
    4%

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