Cranberry-Orange Sauce

Cranberry-orange Sauce Recipe

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Carol Conboy


You can add 2 tablespoons or an orange liqueur (Triple Sec / Cointreau / Patron Citronge). Add after sauce has thickened and you've taken it off the heat to cool.

Can use frozen berries - do NOT defrost them just add a few more minutes to cooking time


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6 to 8
15 Min
30 Min
Stove Top


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3/4 c
1 c
granulated white sugar
1 Tbsp
grated orange zest
1/4 tsp
12 oz
12 oz bag fresh cranberries

How to Make Cranberry-Orange Sauce


  • 1Bring water, sugar, orange zest and salt to a boil in a medium on-reactive saucepan over high heat, stirring occasionally to dissolve sugar
  • 2Stir in cranberries and return to a boil
  • 3Reduce heat to medium and simmer until the sauce is thickened and the berries have popped open - 20 to 30 minutes. Stir regularly
  • 4Take off the heat, transfer to a non-reactive bowl, cool to room temperature and serve. Or store in refrigerator.

Printable Recipe Card

About Cranberry-Orange Sauce

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: American
Hashtag: #Cranberry

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