Cranberry-Orange Sauce

Homemade cranberry sauce is the easiest dish on the Thanksgiving table. A bag of cranberries, some sugar, and the juice and zest of an orange go into one saucepan, and fifteen minutes later you have a glossy, sweet-tart sauce with far more flavor than the canned kind.

It is naturally vegan, and it is better made ahead, since the sauce needs time in the refrigerator to set. That makes it the first thing to cross off your list in the days before the holiday. Its sharpness is just what a rich plate needs next to our Lentil Walnut Holiday Loaf and Creamy Mashed Potatoes with Mushroom Gravy.

Cranberry-Orange Sauce

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A bright, jewel-red cranberry sauce simmered with fresh orange juice and zest and a hint of cinnamon. It takes 20 minutes and a handful of ingredients, and tastes far better than anything from a can.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 12 ounces fresh or frozen cranberries rinsed and picked over
• 3/4 cup granulated sugar
• 1/2 cup orange juice freshly squeezed, from about 2 oranges
• 1/2 cup water
• 1 cinnamon stick optional
• 1 pinch salt
• 1 tablespoon orange zest finely grated, from 1 orange

Method

 

1. Zest one of the oranges before you juice it, and set the zest aside.
2. Combine the sugar, orange juice and water in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
3. Add the cranberries, cinnamon stick and salt. Return to a boil, then lower the heat and simmer for 10 to 12 minutes, stirring occasionally, until most of the berries have burst and the sauce coats the back of a spoon.
4. Remove the pan from the heat. Take out the cinnamon stick and stir in the orange zest.
5. Let the sauce cool to room temperature; it thickens as it cools. Transfer to a bowl or jar, cover, and refrigerate for at least 2 hours before serving.

Notes

Make ahead: this is the ideal do-ahead Thanksgiving dish. It keeps in the refrigerator for up to 1 week and freezes well for up to 2 months.

Less sweet: reduce the sugar to 1/2 cup for a tarter sauce. Maple version: replace the sugar with 2/3 cup maple syrup and reduce the water to 1/4 cup.

Using frozen cranberries: add them straight from the freezer; the sauce may need 2 or 3 extra minutes.

Leftovers: spoon it over oatmeal or toast, or spread it on a sandwich with slices of leftover lentil loaf.

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