Prep 2 mins
Cook 5 mins
Easy and fast cranberry sauce that beats canned every time. Orange juice adds a zest to it.
- Mix all ingredients in a med sauce pan.
- Bring to boil; simmer until berries pop.
- Chill until ready to serve.
I made this for Xmas (doubled it) and it was almost perfect! For some reason it did not "jell" up as much as I had hoped and it was a little too tart, maybe from the OJ. I did buy very good OJ for it. I will never buy canned sauce ever again. This was simple, fun to make and could be made well in advance. My kids really liked watching the berries pop. I'll make this any time I need cranberry sauce, but I'll do the 1/2 water 1/2 OJ and add maybe a tablespoon more of sugar.
This was the best tasting cranberry sauce I have ever tasted, a perfect blending of flavors and it tastes even better the next day. The recipe makes approximately 2 and 1/4 cups of sauce. I used 1/2 cup 100% purely squeezed orange juice from concentrate (Minute Maid brand) and 1/2 cup water. If flavor is important to you, use a high quality brand of orange juice. After the Christmas holiday, I bought extra bags of cranberries (at a reduced price) to freeze so my family could have repeats of this fabulous sauce during the winter months. (To Freeze: Just wrap the bag of cranberries in heavy-duty aluminum foil; place foil packet in a large plastic freezer bag and put in freezer. DO NOT WASH berries before freezing. When ready to use, rinse with cold water and drain. DO NOT THAW. Cranberries may be frozen for up to 1 year. Thanks for sharing the recipe, Karen.
Thanks Karen, Our daughter made this dish for Thanksgiving dinner and it was a real hit. The contrast between the tangy and sweet taste was perfect. This recipe is one that becomes better after a couple of days and for that reason it could be prepared ahead of time.