fresh cranberry sauce

Simple, flavorful cranberry sauce made in 1 dish with 3 simple ingredients! Perfectly tart-sweet, naturally sweetened with maple syrup, and incredibly easy to make!

Easy Orange Cranberry Sauce (3 Ingredients!)

orange

orange juice

maple syrup

Preheat oven to 350 degrees F (176 C) and set out an 8 x 8-inch ceramic or glass baking dish (or other dish of a similar size // use a 9 x 13 pan if making a double batch).

To the baking dish, add cranberries, orange zest, orange juice, and maple syrup. Stir to combine.

Bake for ~45-50 minutes or until the cranberries are bubbly and tender. Then remove from the oven and let cool for a few minutes.

Use a potato masher (or wooden spoon) to gently smash cranberries into a loose sauce. If you’d prefer it to be saucier, add a bit more orange juice at this time. Add more maple syrup to taste for a sweeter sauce. You could also transfer it to a food processor if you prefer it completely smooth.

Serve at room temperature (our preference), warmed, or chilled.

Leftovers keep covered in the refrigerator up to 1 week or in the freezer up to 1 month. Can be reheated in the microwave or in a 350 F (176 C) oven until warmed through.

OVEN (our preferred method)

Add all ingredients (cranberries, orange zest, orange juice, maple syrup) to a medium saucepan and stir to combine.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat and simmer (covered) for 12-15 minutes, stirring occasionally, until the cranberries are tender and most have burst open. Remove lid and continue simmering (uncovered), stirring occasionally and gently mashing with a wooden spoon, until the mixture has thickened and no whole cranberries remain — about 5-10 minutes. Remove from the heat and let cool for a few minutes.

If you’d prefer it to be saucier, add a bit more orange juice at this time. Add more maple syrup to taste for a sweeter sauce. You could also transfer it to a food processor if you prefer it completely smooth.

Leftovers keep covered in the refrigerator up to 1 week or in the freezer up to 1 month. Thaw overnight in the refrigerator if frozen and reheat in the microwave, in a saucepan, or in a 350 F (176 C) oven until warmed through.

STOVETOP

https://www.youtube.com/watch?v=5SnyCXJon3E

Simple, flavorful cranberry sauce made in 1 dish with 3 simple ingredients! Perfectly tart-sweet, naturally sweetened with maple syrup, and incredibly easy to make!

Full Recipe: https://minimalistbaker.com/easy-orange-cranberry-sauce-3-ingredients/
 
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Easy Orange Cranberry Sauce (3 Ingredients!) | Minimalist Baker Recipes

This Cranberry Sauce recipe is a great way to start your Thanksgiving feast! Flavored with orange juice, brown sugar, and a cinnamon stick, this sauce is sure to please.

Homemade Fresh Cranberry Sauce

water

orange juice (fresh squeezed)

sugar

brown sugar

cinnamon Stick

cranberries

Bring water and orange juice to a boil in a saucepan; add the sugar, brown sugar, and cinnamon stick.  Cook until sugar is dissolved.

Stir in the cranberries and return to a boil. Reduce heat to low, and simmer until the cranberries have cooked for about 10 minutes. Crush the cranberries as they cook for a smoother sauce.

Discard the cinnamon stick and allow it to cool slightly before adding it to a clean jar, cover and refrigerate until ready to use.  It will gelatinate and thicken as it cools.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667770738/yzyv6htedx5gwzo9uewp.mp4

Holidays are just around the corner, and this easy 20-minute Homemade Fresh Cranberry Sauce recipe is a delicious crowd-pleaser!

Delicious, nutritious homemade Jellied Cranberry Sauce with a hint of orange is just what  cranberry sauce lovers want at the Thanksgiving table.This delightfully simple recipe can be refrigerated or canned for shelf-stability and long term storage!

Jellied Cranberry Sauce {canned or refrigerated}

Combine the cranberries, orange juice, water, and orange zest in a medium saucepan and bring to a boil. Reduce the heat and simmer gently for 8 to 10 minutes while the cranberries pop open.

Use an immersion blender, potato masher, or a blender to carefully blend the mixture until it is mostly smooth. It does not need to be perfect, but the smoother the puree, the faster it'll move through the sieve.

Pour into a fine-mesh sieve over a heat-proof bowl and use a silicone spatula or wooden spoon to press it through the sieve until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest. Return the cranberry sauce to the pan.

Return the pan to medium high heat, add the sugar, and stir until dissolved. Bring the mixture to a boil, stirring frequently, and boil until your cranberry mixture reaches between 215ºF and 217ºF.

Pour into sterile canning jars, leaving 1/4-inch headspace. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.

Store in the refrigerator OR place the jars filled with hot cranberry sauce in a canner and cover with hot water. Bring to a boil and process for 15 minutes, whether in a pint, pint and a half, or quart sized jar. Turn off the heat, remove the lid from the canner and let the jars remain in the water for five minutes before transferring to a wire rack or towel to cool overnight, undisturbed. Wipe the jars down, label them, and store in a cool, dark place for up to a year.

Made with just 5 ingredients and in less than 30 minutes, this easy recipe for fresh cranberry sauce with orange juice will add the perfect zing to your Holiday meal, without being cloyingly sweet.

Cranberry Orange Sauce

cranberries (or frozen)

orange zest (from l large navel orange)

cinnamon

maple syrup (see notes)

Place the fresh cranberries in a strainer and rinse well (skip if using frozen cranberries.) Wash, dry, and zest the orange using a Microplane.

Combine

In a medium heavy-bottomed saucepan, combine 1 pound of cranberries, ½ cup of orange juice concentrate, 1 teaspoon orange zest, 1 teaspoon cinnamon, and 2 tablespoons of maple syrup together.

Simmer

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 20-30 minutes, stirring every couple of minutes, until the cranberries have begun to pop and burst open and the juices begin to thicken. Be sure to watch the sauce closely as it simmers, so that the sauce does not burn. If you notice too much liquid evaporating, add ¼ cup of water or orange juice as needed. And keep in mind that your sauce will thicken as it cools.

Serve

Cool to room temperature and then transfer to an airtight container and refrigerate for at least 12 hours before serving.

Yum! We love the citrus in this recipe. So delicious.

This sauce is so amazing and definitely going to make this again for thanksgiving! Yum!

When asked what your dad wanted to have for Thanksgiving his very first response was "Kristen's cranberry sauce"!

This sauce is fabulous! I was amazed at how much flavor it had and it just couldn't be any easier to make. Incredible!

Delicious - great recipe! My family absolutely loved it!

I added the extra maple syrup because my family doesn't like things really tart. The orange zest adds such a fresh flavor. So much tastier than the stuff from a can!

Happy Thanksgiving Kristen! First of all I wanted to thank you for the time you take to put together such wonderful recipes and ideas for us! I’m a single dad that has raised both my kids by myself for 90% of their lives. My son is 16 and daughter 13, so I have my battle lines drawn 😊 We make a great team and love to cook together; and have many of your recipes in our “rotation”. So thank you! Thank you for your little weekly email that always seems to come at the right time! 
Now as for this recipe, I know it’s a long shot to get a response from you soon, so hopefully I’ll have my answer for next time. I’m wondering if you have this recipe made for the Instant Pot? I’m sure I could wing it myself, but I wanted to see if you had anything. 
Hope you have a great holiday! 

Steve in Salem

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