Fresh Cranberry Orange Sauce Recipe

Are you a cranberry sauce lover or hater?  Today I’m sharing the fresh cranberry orange sauce recipe that I make every single holiday season that tastes amazing!  This recipe will turn those haters into lovers for sure.

My parents made this sauce years ago, and I’ve been in love ever since.  I use my own measurements and make it my own way, but have stayed true to the main ingredients.

The combination of tart cranberries with the sweet citrus orange zest and juice is irresistible.  Try this cranberry orange sauce this holiday (or any day) for a great tasting addition to your meal.  It makes a great topping for turkey, ham, is delicious alone, and even tasted great on desserts like cheesecake or ice cream!

Fresh Cranberry Orange Sauce

Ingredients:

• 1 bag cranberries (mine was 8 oz)
• 1 orange
• 2 Tbsp. water
• 1 cup sugar or Splenda
• (optional) Tiny pinch of cloves

Step 1.  Rinse the cranberries and place in a small pot.  Add 2 Tbsp. water.

Step 2.  Grate the orange peel to get the zest of an entire orange.  Juice the entire orange and add the zest and juice to the pot.

Step 3.  Add 1 cup of Splenda or sugar.  In years past I’ve used used sugar, which also works well, but this year I wanted to try cutting calories for this dish, and swapping out sugar for Splenda is a great way to do that.  It has the same sweet taste of sugar, but fewer calories, and can be used almost wanywhere sugar is used in cooking and baking.  I also add a tiny pinch of cloves because I like the added depth that it gives to the sauce, but this is totally up to you.

Step 4.  Cook the sauce over medium-low heat for about 15 minutes, or until most of the cranberries have burst.  Remove from heat.

If not serving right away, store in the refrigerator until ready so serve.

By now your house will smell amazing, and you’re pretty proud of yourself for not punishing your family and guests with canned cranberry sauce.

Happy cooking!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.