Cranberry Orange Sauce
I am ecstatic that this past Thanksgiving holiday, I was able to start my very own family tradition. Being originally from the Caribbean, traditionally we don’t celebrate this holiday. Regardless, I fell in love with everything that surrounds the holiday whilst living in the US. It really grew on me and I had a long list of all the wonderful things I was thankful for. My husband and I began incorporating our island heritage with new experiences whilst living in Miami; and until lately, our new nest in Omaha, Nebraska.
Cranberry sauce has got to be one of the easiest dishes to make and this one was nothing short of amazing — tart, zesty, and a mouth full of flavor. With all the dishes that I had to prepare, this recipe was hassle-free. It can even be made 2 or 3 days in advance, just keep it refrigerated. It paired perfectly with our bird (turkey) and of course, leftovers were used with cheeses and sandwiches. Believe me when I say, it was absolutely delicious!
Cranberry Orange Sauce
Ingredients
- 1 12 oz bag Fresh Cranberries washed
- 1 cup Granulated Sugar
- 1 cup Orange Juice fresh
- 1 Zest of orange whole
- 1 tsp Ginger root, fresh grated
Instructions
-
Rinse cranberries in a strainer, removing any bad cranberries, sticks or stems.
-
In a medium saucepan over medium-high heat, combine orange juice, orange zest, sugar, ginger, and cranberries stirring occasionally. As the cranberry sauce comes to a boil, the berries will begin to burst, for the first 5-7 minutes. Cook, stirring occasionally, until the sugar has dissolved.
-
Reduce the heat to a simmer, stirring occasionally for 8 additional minutes. The sauce will thicken naturally. Remove from the heat and let the sauce cool completely.
-
Refrigerate and serve cold or at room temperature.
Follow me and share!
Please leave a comment, like, and share this article below! Sign up for my monthly newsletter, and never miss an update. Subscribe today!