Orange-Cranberry Sauce

My first orange-cranberry sauce. Photo by PattyCooks.

Diet

[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian 
[x] Gluten free
[O] Weight Maint
[O] Keto Diet
[O] Mediterranean 
[x] Lectin Avoidance
[O] Oxalate Avoidance: cranberries
[x] Purine Avoidance: No evidence cranberries are bad, yet.

Orange-Cranberry Sauce

A great sweet and tart orange cranberry sauce.

  • 12 Ounces Raw cranberries (Small sack of raw berries)
  • 1 C Fresh orange juice
  • 1 Orange zest
  • 1/2 C Organic Sugar

  1. Take the cranberries out of the plastic bag and check them, disposing of any mushed one.



  2. Then rinse them well.



  3. Put the cranberries in the pot. Then prep the orange juice and zest.



  4. Pour one cup of orange juice and add the zest to the pot and turn on the heat to boil.



  5. Add 1/2C of sugar and mix well.



  6. Bring to a boil, stir, cover (it can splatter everywhere as the berries pop) and lower heat to a medium simmer for ~10 minutes.



  7. Taste and add more sugar if you prefer.

  8. Once done cooking, take off the heat to cool, then add to a glass container. Lid the container and put in the fridge to chill.

The usual recipe is 12oz cranberries, 1C water, and 1C sugar. I tried to use the oranges to temper the tartness and loved the taste. But I have to admit, I find canned cranberry sauce a bit too sweet for my taste.