Orange Infused Cranberry Sauce. Cranberry sauce recipes are so delicious and essential for Thanksgiving. This one, with the infusion of orange juice takes things to a whole other sweet and tangy level. You and your guests will love this!
It is great with turkey, stuffing, plain, or on leftover turkey sandwiches. Every Thanksgiving I make fresh cranberry orange sauce. I love the flavor the orange juice and zest adds to the tart cranberries. You can have Orange Infused Cranberry Sauce using 3 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Orange Infused Cranberry Sauce
- It’s 12 oz of bag fresh cranberries.
- You need 3/4 cup of granulated sugar.
- Prepare 2 of oranges, juiced and zest from 1.
Cranberry Orange Sauce – Skip the canned cranberry sauce and make it right at home. Cranberry orange sauce with a zing. A perfect complement to the Thanksgiving feast! This was an easy cranberry sauce to put together and had good flavor.
Orange Infused Cranberry Sauce instructions
- While whole, zest one of your oranges into a small bowl. Set zest aside. Slice both oranges in half and juice. Using a hand juicer really helps to get as much juice as possible. You want about 1/4 cup..
- Dump cranberries, orange juice and sugar into a 2 quart saucepan over medium heat. Stir to combine. Bring to a low boil, stirring frequently. Turn heat down to medium-low and gently simmer until berries have broken down and sauce has thickened, stirring frequently. About 10-15 minutes..
- Turn off heat. Stir in orange zest to fully incorporate. Cover (prevents skin from forming while cooling) and let cool completely. Transfer to an air tight container and store in fridge until meal time..
- Optional additional step. While warm press through a fine mesh sieve to remove cranberry pieces for a smoother consistency. Cover, cool completely, refrigerate..
I think you will have to adjust to taste and watch the liquids you put into the cranberries. Cranberry orange sauce is a fresh, bright tasting accompaniment to any holiday meal. I always make homemade cranberry sauce for the holidays, along with some of. Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith. Bright citrus and warming cinnamon are the complements cranberries look for this time of the year.