Cranberry Orange Sauce

Cranberry Orange Sauce
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Cranberry orange sauce for turkey dinner.

Cranberry sauce is a classic pairing with turkey, but adding a burst of orange takes it to another level. The citrus complements the tartness of the cranberries, adding brightness and depth that enhance the savory flavors of a traditional turkey dinner. This recipe is incredibly easy, requiring only a few ingredients and minimal cooking time. When making cranberry sauce, I always prioritize natural options. It's essential to read ingredient labels when choosing products like juice or sweeteners, avoiding overly processed items. Opting for fresh cranberries and pure orange juice ensures you're getting the best flavors without unnecessary additives. This sauce is the perfect balance of sweet and tart, and the aroma while cooking will instantly make your kitchen feel like the holidays.

Did You Know?

Cranberries are packed with antioxidants and vitamin C, making them a healthy addition to any meal. They are also known for supporting urinary tract health and reducing inflammation. Combining them with orange juice adds even more vitamin C, making this sauce both nutritious and delicious.

Yield:
8 servings

Ingredients:
12 oz fresh cranberries
1 cup water
1/2 cup orange juice (freshly squeezed)
3/4 cup cane sugar
1 tablespoon orange zest
1 cinnamon stick (optional)

Instructions:

  1. Rinse the cranberries and discard any that are bruised or soft.
    Personal Tip: Washing cranberries thoroughly ensures no dirt or debris ends up in your sauce.

  2. In a medium saucepan, combine water, orange juice, and sugar. Stir over medium heat until the sugar dissolves.
    Personal Tip: Make sure to stir frequently to avoid burning the sugar at the bottom of the pan.

  3. Add the cranberries and bring the mixture to a boil. Lower the heat to a simmer, stirring occasionally, until the cranberries burst and the sauce thickens (about 10 minutes).
    Personal Tip: For a smoother sauce, mash the cranberries against the side of the pot with a spoon as they cook.

  4. Remove from heat and stir in the orange zest and cinnamon stick (if using). Let the sauce cool before serving.
    Personal Tip: The sauce will thicken more as it cools, so don’t worry if it seems thin at first.

Nutritional Information (Per Serving):
Calories: 85, Protein: 0g, Carbohydrates: 22g, Fiber: 2g, Net Carbohydrates: 20g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Sugars: 19g, Glycemic Index: Medium

Kitchen Tips, Great Ideas, How to Save Money:

  1. Buy Fresh Cranberries in Season: Stock up on fresh cranberries in the fall and freeze them to use throughout the year.
  2. Use Orange Zest from Whole Oranges: After zesting the orange for this recipe, enjoy the rest of the fruit as a snack.
  3. Adjust Sweetness to Taste: If you find the sauce too sweet, reduce the sugar from ¾ cup to ½ cup, or substitute honey for a more natural sweetener. If using honey, start with ⅓ to ½ cup, as honey is sweeter than sugar. This will give the sauce a slightly floral note.
  4. Make it in Advance: Cranberry sauce can be made days ahead of time and stored in the fridge, saving you time on busy cooking days.
  5. Skip the Cinnamon Stick: If you’re on a budget, the cinnamon stick is optional and won’t affect the main flavor.
  6. Freeze Leftovers: Cranberry sauce freezes well for up to 3 months, so don’t let any go to waste.
  7. Add Nuts for Texture: If you like texture in your sauce, try adding chopped pecans or walnuts just before serving.
  8. Use the Sauce in Other Dishes: Leftover cranberry sauce can be used on toast, in sandwiches, or over vanilla ice cream.
  9. Try Orange Marmalade: For a richer flavor, replace the orange juice with 2 tablespoons of orange marmalade.
  10. Save on Oranges: If fresh oranges are expensive, you can use bottled, natural unsweetened orange juice instead.

    Let’s Learn About… Cranberry Harvesting

    Have you ever wondered how cranberries are harvested? Unlike many fruits, cranberries grow on low-lying vines in bogs. During harvest, the bogs are flooded with water, and machines gently shake the vines, causing the berries to float to the surface. This method, called wet harvesting, allows farmers to collect cranberries efficiently. Interestingly, cranberries have air pockets inside, which is why they float. After they’re gathered, the berries are cleaned and processed for fresh use or turned into juice, sauces, or dried products. Next time you enjoy cranberry sauce, you'll know just how those tart little berries made their way from the bog to your table!