orange 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

Grand Marnier takes Homemade Cranberry Sauce to the next level with this super simple, quick sauce.

Grand Marnier Cranberry Sauce

cranberries

brown sugar

Grand Marnier liqueur

cinnamon

Put all ingredients in a sauce pan over medium high heat

Bring to a boil, then reduce to a simmer

Cook, stirring occasionally, until the cranberries begin to pop, about 10 minutes

Remove from heat and allow the sauce to cool. (The cranberry sauce will thicken as it cools). Transfer to a serving dish and garnish with orange zest.

This Orange Cranberry cranberry sauce is infused with orange zest and juice and cinnamon, and sweetened with honey. Store-bought is no match for homemade orange cranberry sauce!

Cranberry Orange Sauce Recipe

honey (or add to taste)

water

orange juice (freshly squeezed from 1 large orange)

In a medium saucepan, combine 2/3 cup honey, 1/4 cup water, 1/4 cup orange juice, 1 tsp orange zest and 1 cinnamon stick. Bring to a simmer over medium heat, stirring to dissolve honey.

Add 12 oz cranberries and bring to a boil. Once boiling, adjust heat to keep at a low boil and cook 10 minutes uncovered, stirring occasionally. Cranberries will burst and sauce will begin to thicken. A minute or so before turning off the heat, taste for sweetness and add more honey to taste for a sweeter sauce. Keep in mind the sauce will thicken when it cools.

Remove from heat, discard cinnamon stick and cool cranberry sauce to room temperature then refrigerate until ready to serve.

Sweet and spicy, Drunken Cranberry Sauce pairs perfectly with a traditional holiday dinner of turkey, gravy and stuffing. Ready within 15 minutes, this lightning fast side dish adds sweetness to a meal. Fresh cranberries cook with spiced rum, orange juice and brown sugar to make this delightful recipe. Drunken Cranberry Sauce is what you'll want to serve at the Thanksgiving, Christmas and holiday party tables!

Drunken Cranberry Sauce

spiced rum

brown sugar (dark brown or light brown OK)

kosher salt

In a saucepan, combine the cranberries with the...

In a saucepan, combine the cranberries with the orange juice and brown sugar. Add a pinch of salt.

Heat over medium heat, and cook, for about...

Heat over medium heat, and cook, for about 10 minutes, or until cranberries have popped and the sauce has thickened.

Pour in the rum, and stir, cooking until...

Pour in the rum, and stir, cooking until it has evaporated. This should take 2-3 minutes, depending on how hot the sauce is.

Serve warm or cold as a side dish...

Serve warm or cold as a side dish at the holiday table.

An upscale alternative to canned, homemade Cranberry Sauce has less sugar and a hint of citrus.  With or without liqueur.

Cranberry Sauce with Orange Liqueur

cranberries (12 oz)

orange juice (freshly squeezed if possible)

white sugar

Tbsp orange liqueur

Add cranberries and orange juice to a pot on the stovetop. Cover and bring to a very low simmer for about 10 minutes until cranberries start softening.

Add sugar and continue to cook over very low heat. Remove lid when sauce starts to thicken and stir frequently to prevent boiling over. When cranberries have mostly all popped and sauce is very thick, about 10 minutes, remove from heat.

Stir in liqueur.

Cranberry Sauce will keep in refrigerator for 3-4 days and freezes well.

This beautiful cranberry sauce with bright zesty pop of flavor has pure cranberry flavor with just enough sweetness to balance the tartness.

Orange Cranberry Sauce

(12 ounces) bag cranberries (washed Note 1)

water (Note 2)

sugar

orange zest

table salt

orange liquor (such as Grand Marnier)

In a medium saucepan, combine cranberries, water, sugar, orange zest, cinnamon stick and salt.

Simmer the mixture over medium heat, stirring occasionally, for about 10 minutes. The sauce should be slightly thickened, but still runny. It’ll thicken more as it cools.

Remove from heat and discard cinnamon stick.

Stir in orange liqueur.

Cool completely and serve.

Stovetop method:

To make it in Instant Pot: Put all the ingredients, except for orange liquor, in inner pot of Instant Pot. (Note: only add ½ cup of water.)

Set the Instant Pot to Manual/Pressure Cook for 1 minute on High. (It took about 8 minutes for my IP to come to pressure.)

Once the time is up, allow the pressure to release naturally for 10 minutes, which means you don't need to do anything. Then carefully turn the valve to venting. Once the pin drops, carefully open the lid.

Hit "cancel" button, and then select "sauté" function. Stir in orange liqueur and cook the sauce for about 5 minutes, stirring frequently, until thickened. Transfer into a jar and cool completely.

Instant Pot method:

I just love cranberry sauce--all year long.  This year my Insta Pot made it so fuss free.  To one bag of cranberries I add a half cup of sweet red wine and whatever orange juice is called for.   No water.  I use brown sugar instead of white.  I ladle it into small refrigerator containers.  I keeps very well for a year in my refrigerator.

This is so easy and SO much better than canned, make this 4 ingredient cranberry sauce sweetened with maple syrup and orange juice in about 10 minutes for your holiday meal - or any time you&#039;re craving cranberry sauce!

Maple Sweetened Orange Cranberry Sauce

bag cranberries, (fresh or frozen)

maple

orange, (about 1 tablespoon)

Combine all the ingredients in a medium sized saucepan and bring to a boil.

Lower heat to maintain a very soft boil and cook for 8-10 minutes, stirring occasionally. The berries will start to pop and the sauce thicken. Mash as desired while stirring (if you&#39;d like a smoother sauce, use an immersion blender before storing the sauce and it will gel a bit like canned jellied sauce).

Transfer sauce to a lidded container and store in the refrigerator for up to a week before serving (the sauce thickens even more as it cools). Serve either cold or at room temperature.

Great post Jami, and I'm going to try this!  I've loved whole berry sauce since I figured out how to make it long ago ... I really hate being at a T-day where the canned stuff is served!  I was really disappointed with the batch I made this year though, because I used monk fruit blend to sweeten it.  I like my sauce really thick, so I cook it down for an hour or more, then refrigerate or freeze.  I don't know if that caused the problem, but the monk fruit crystalized and formed a crust on each vessel ... not terrible, but required a bunch of stirring ... cane sugar never did that!  I'm guessing maple syrup wouldn't either?

I think I found this recipe in 2015.  It was love at first read &amp; taste!   I love the fact that it uses maple syrup instead of white sugar.  I always get rave reviews!  Sometimes I add cinnamon, nutmeg, and cloves.   Delicious!  Thank you for sharing it!

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