Oranged Cranberry Sauce

Oranged Cranberry Sauce

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"This recipe was graciously shared with me by a Jamaican friend many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not 'gel,' but you do want to cook it long enough to make a good, thick consistency."

Ingredients

1 h 25 m {{adjustedServings}} servings 93 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.
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Reviews

216
  1. 272 Ratings

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This was a hit on Thanksgiving, a nice change of pace. While I liked it , it was a bit tangy for me as I am not a big fan of citrus zest, but it had a great holiday flavor that my family loved....

Oh my goodness, this was incredible! I've never made cranberry sauce from scratch before... but no more canned stuff for me. This stuff was so good I almost felt like eating it like soup! Go...

This sauce has a very "robust" flavor that was too strong for some of our family - but I enjoyed it. My only warning is that you need to hold the cranberries down with your hand(s) or something...