Cranberry Sauce with Orange
Homemade Cranberry Sauce is one of the easiest dishes to make for your holiday dinner. And, this Cranberry Sauce with Orange is not only beautifully sweet and tart, but it will surely win over ALL the canned cranberry sauce fans around your table! Flavored with orange juice, orange liqueur and orange zest, it is a must on your holiday menus!
Servings: 2.5 cups
Ingredients
- 1/2 cup orange juice
- 1/2 cup orange liqueur, such as Triple Sec
- 1 cup loosely-packed brown sugar
- 1/2 cup maple syrup
- 1 (12-ounce) bag cranberries, rinsed
- Zest from 2 oranges, chopped (about 2 Tbsp)
Instructions
- Gather and prep all ingredients according to specifications above.
- Combine the orange juice, orange liqueur, brown sugar and maple syrup in a medium-sized saucepan over medium heat and whisk together. Once the sugar has dissolved, stir in the cranberries.
- Bring mixture to a boil, then reduce to a simmer.
- Simmer for about 15 minutes or until all cranberries have popped and sauce has reached your desired consistency, stirring regularly. Simmer less time for a chunkier sauce and more time for a smoother sauce. (Hint: Help pop the cranberries by mashing them lightly with a fork or potato masher.)
- Remove pan from heat, stir in the orange zest and cool.
- Bring the cranberry sauce to room temperature before serving. Buon Appetito!
Notes
- Garnishing Suggestion: Just before serving, top the cranberry sauce with some additional orange zest or orange peel.
- Make the Cranberry Sauce in advance of the big day, so there is less to do amidst all the hustle and bustle! I suggest up to one week in advance.
- Leftover Cranberry Sauce lasts for some time in the fridge and freezer! Store it in an airtight container for up to 4 weeks in the refrigerator or up to 3 months in the freezer.
