Tangy Orange Festive Cranberry Sauce (Print Version)
Make vibrant, homemade Festive Cranberry Sauce with a hint of orange. My easy recipe brings bright flavor and a touch of holiday warmth to any meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
Fresh Cranberries (12 oz bag)
02 -
Granulated Sugar (1 cup)
03 -
Water (1/2 cup)
04 -
Orange Juice (1/4 cup)
→ Flavor Boosters
05 -
Orange Zest (1 tablespoon)
06 -
Cinnamon Stick (1 small)
07 -
Star Anise (1 whole, optional)
# Instructions:
01 -
First things first, get all your ingredients out. I always feel a bit like a mad scientist, laying everything out on the counter. Rinse those cranberries really well; sometimes there are little stems or mushy ones in the bag, and we don't want those in our beautiful sauce. Give your orange a good scrub too, especially before zesting. I can almost smell the citrusy goodness already, can't you? This is where I take a deep breath and get into my cooking zone.
02 -
In a medium saucepan, combine your fresh cranberries, granulated sugar, water, and that lovely orange juice. Give it a good stir to dissolve the sugar a bit. Now, add your cinnamon stick and, if you're feeling fancy like me, that star anise. Bring the mixture to a gentle boil over medium heat. Don't walk away yet! I once got distracted by a cat video and almost had a boil-over. Oops. Keep an eye on it, stirring occasionally.
03 -
Once it's boiling, reduce the heat to low and let it simmer. This is the fun part where the cranberries start to pop! You'll hear them, a little symphony of bursting fruit. This usually takes about 10-15 minutes. You'll see the sauce thicken as the cranberries break down. It's a beautiful transformation, honestly. The kitchen starts to smell absolutely divine, like the holidays in a pot. Keep stirring gently so nothing sticks to the bottom.
04 -
After about 10-15 minutes, when most of the cranberries have popped and the sauce has thickened to your liking, remove the saucepan from the heat. Now, stir in that precious orange zest. Oh, the aroma! It just brightens everything. Make sure to fish out the cinnamon stick and star anise at this point. I've left the cinnamon stick in before, and while it's harmless, it's not the best texture to bite into, lol.
05 -
Let the Festive Cranberry Sauce cool in the saucepan for a bit. It will continue to thicken as it cools, so don't fret if it looks a little runny right off the stove. Transfer it to a serving bowl or a jar. I usually use a pretty glass jar; it just looks so inviting. I always sneak a little taste at this stage, just to make sure it's *perfect* (and it always is!).
06 -
For the best flavor and consistency, cover your Festive Cranberry Sauce and refrigerate it for at least 2 hours, or even better, overnight. This allows all those wonderful flavors to meld together and for the sauce to reach its ideal texture. When it's chilled, it's ready to shine! It should be a beautiful, vibrant red, with just the right amount of tang and sweetness. Enjoy, hon!
# Notes:
01 -
Always zest your orange before you juice it-it's so much easier, trust me, I learned that the hard way.
02 -
For an extra smooth sauce, you can press it through a fine-mesh sieve after cooking, but I love the rustic texture.
03 -
Make a double batch! It disappears fast, and leftovers are gold for breakfast or sandwiches.
04 -
Don't overcook the cranberries; they'll get mushy and lose their vibrant color. Just enough for them to pop.
# Equipment Needed:
01 -
Medium saucepan
02 -
Microplane or zester
03 -
Whisk or spoon
04 -
Airtight container or jar
# Nutrition (Per Serving):
Calories: 150
Total Fat: 0.5g
Total Carbohydrate: 38g
Protein: 0.5g