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Some people look forward to Thanksgiving and to eat turkey for the stuffing or the gravy. Not me. I’m a total cranberry sauce girl. Since we’ve been on a roll roasting turkeys every week this month testing holiday recipes, Kenya has acquired a real taste for it, too. He’s just like his mommy — he wants some turkey and a pound of the sauce to go with it.
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Most cranberry sauces call for a cup of sugar for each bag of cranberries. It makes my teeth feel like they are going to rot just thinking about it. Granted, cranberries are uber sour, so they do need something to sweeten them up, but orange juice does the trick brightening it up. Adding oranges and orange juice to add not only citrus flavor, but also their natural sugars.
We sat down for lunch last week and I’m not kidding when I tell you that Kenya kept pouring the sauce on his plate and eating spoon after spoonful. He loved it and hopefully so will your family this Thanksgiving.
Cranberry Orange Sauce
Ingredients
- 1 bag cranberries, washed and bruised cranberries discarded
- 2/3 cup orange juice and or the orange pulp, removing the seeds and sections between the pulp
- 1/3 cup sugar
- 1 cinnamon stick
Instructions
- Place all the ingredients in a saucepan and bring to a boil.
- When they reach a boil, turn the heat to a simmer and cook for 10-15 minutes or until the berries start to pop.
- Turn off heat and cool. Remove the cinnamon stick.
- Serve warm or chilled.
Notes
- *Allow to cool, place in appropriate container or ziploc bag, label and freeze.
I made this to replace the cranberry sauce that uses orange liqueur. It was a huge hit with the whole family! Always a fan of using less sugar and the orange juice gives it that extra flavor! It’s my new go to for Thanksgiving and Christmas dinner!
Yay! Happy you love it!
Can you make the cranberry sauce up now and freeze and then thaw for Thanksgiving?
About 1 week!