Oranged Cranberry Sauce

Oranged Cranberry Sauce

91
Barbara Yoder 0

"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. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com."

Ingredients {{adjustedServings}} servings 37 cals

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Original recipe yields 64 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 37 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about one 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 a bit then refrigerate in a covered container.
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Reviews 91

  1. 108 Ratings

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OKOGE
12/1/2003

This is wonderful. I used ground cinnamon instead of sticks because I didn't have any on hand, and it still turned out great.

Kacey
3/24/2009

I love this recipe! I always add a little more orange juice than water. I add a little honey to make it a little more sweet than tart. Additionally, I add a mixture of cornstarch and water to make it a bit more thick. The flavor is so good and it just gets better as it sits in the fridge.

Dori
11/26/2007

This was FABULOUS!! I added 1 cup extra of brown sugar (Dark Brown Sugar), and 1 tablespoon of ground cinnamon, and then used 4 tablespoons of corstarch mixed with 5 tablespoons of water, (this is after I simmered the sauce for an hour) brought it up to a boil again and then simmered for another 15 minutes and chilled overnight. The consistancy was thicker and more jelly like, which is what my family is used to. GREAT RECIPE!