CRANBERRY ORANGE SAUCE

Bonnie ^O^

By
@Utahn

Cranberry sauce with a twist! Add oranges, and splash of Cointreau for a terrific flavor. Pecans are optional. Great side dish for the holidays. Lower in sugar than most recipes. I am happy to share this recipe with you! Enjoy!


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Comments:

Serves:

6

Prep:

30 Min

Ingredients

1
12 ounce bag of fresh cranberries
1
large orange, plus two tablespoons of orange zest
2
tablespoons cointreau
1/2
to 3/4 cup of sugar
pinch of cloves
pinch of salt
1/2
cup water
optional: 1/2 cup toasted pecans

Directions Step-By-Step

1
Rinse the cranberries. Take the zest from the orange, and set it aside. Peel the orange with a sharp knife so no white part of the peeling shows. Dice the orange into small pieces, removing seeds and white pulpy part so only the good orange part remains.
2
In a medium saucepan, heat 1/2 cup water with the orange zest, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Add diced orange, Cointreau and the cloves. Sweeten with more Splenda or sugar, if desired. Let the sauce cool to room temperature before serving. Or chill if you prefer. Enjoy!
3
Optional: Toast pecans in oven at 350°F until color turns slightly brown. Remove from oven, allow to cool and then roughly chop. Add pecans when you add the diced orange.

About this Recipe

Course/Dish: Fruit Sauces
Other Tag: Quick & Easy