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Orange Cranberry Sauce

Cranberry sauce is one of those foods that you come to love once you make your own. I’ve made it every year for quite awhile now and this year was a real hit. Instead of using apple juice as in my usual recipe, I used orange juice. What a flavor boost! My P.S. declared he would like to eat it year round.

The man then went out after Thanksgiving and bought two more bags of cranberries and froze than. “There!” he said, with a sweeping hand toward the freezer. I laughed and promised to make more.

It takes about 10 minutes, tops, to make the sauce. I have it down to a routine. As the berries bubble and pop away, I open two cans of black olives, drain them and put them in a container. When they are covered and refrigerated, I wash and dry the cans to use as my molds.

Cranberries must have that shape with the multiple ridges, we all agreed years ago when this tradition began. They must look like that famous brand, but have the new and better flavor. I simply use a 12 oz bag of fresh berries. I rinse them and put them in a medium sized saucepan. I almost said kettle but we are making sauce, after all! I measure in the sugar and water. This year I used orange juice, the good kind in a carton, instead of apple juice,

I turn the burner to medium and let them come to a boil, stirring occasionally. You can hear the berries popping merrily and the scent is heavenly.

When I stir them occasionally can see when they’re all finally soft. I pour them into a fine metal strainer that sits over a large Tupperware bowl.Using a silicone spatula, I press them through the strainer. Press and scrape over and over, occasionally scraping the jellied mess clinging to the underside of the strainer into the bowl.You’ll know when you’re done when all that remains are the skins, flattened.

Simply pour the cranberry sauce into the cans. 12 ounces of berries make about 1 1/3 cans is sauce. I divide the sauce in half so there’s a little over half a can in each.I let the cans sit until they feel room temperature then place foil over the tops and refrigerate. You can do this many days in advance if you wish.

When it’s time to serve, run a butter knife around the inside of the can and bang the can upside down. Gently lay it out sideways and slice. Presto!You’ll be amazed at how good this cranberry sauce is. You’ll get kudos and compliments galore! There is rarely any leftover at the castle on holidays, if there is, it’s finished the next time we eat leftovers. Again, this cranberry sauce is good!

Orange Cranberry Sauce

  • Servings: 10
  • Difficulty: easy
  • Print

sauce like you've never had before!

  • 12 ounces fresh cranberries; rinsed
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup orange juice

Place berries, sugar, water and juice in a medium saucepan. Bring to a boil, stirring occasionally.

Let bubble until all berries are softened, about 5 minutes.

Pour into fine metal strainer placed over a large bowl. Press berries with a silicone spatula until just the peelings remain. Occasionally scrape the underside of the strainer to loosen the sauce into the bowl.

Pour into washed cans and let set until room temperature. Cover with foil and refrigerate overnight or for several days.

To serve, run a butter knife around the inside of the can and dump upside down on serving plate. Slice,

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