My first orange-cranberry sauce. Photo by PattyCooks.

[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.

No ratings yet

Print Pin

Course: Sauces

Cuisine: American

Keyword: Cranberry sauce, Orange Cranberry Sauce

Servings:

Calories: 111kcal

Author: Patty

Equipment

Sieve and bowl to inspect and wash the berries.
A planer and juicer for the oranges.
A measuring cup.
A stovetop pot and lid with a spoon for stirring.

Ingredients

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

Instructions

Take the cranberries out of the plastic bag and check them, disposing of any mushed one.
Then rinse them well.
Put the cranberries in the pot. Then prep the orange juice and zest.
Pour one cup of orange juice and add the zest to the pot and turn on the heat to boil.
Add 1/2C of sugar and mix well.
Bring to a boil, stir, cover (it can splatter everywhere as the berries pop) and lower heat to a medium simmer for ~10 minutes.
Taste and add more sugar if you prefer.
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.

Notes

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.

Nutrition