This is a classic cranberry-orange sauce for any winter holiday. We usually serve it at Thanksgiving and Christmas. You can dress this up any way you like. Over the years I’ve added various combinations of chopped dates, golden raisins, chopped apples, cinnamon, cloves, and freshly ground nutmeg. These days I like the simplicity of the cranberries and oranges listed below. It’s reminds me of the version from my childhood. But this is your recipe now, so spruce it up anyway you like.
- fresh cranberries, rinsed - 1 12 oz pkg
- water - 1 cup
- orange - 1 medium
- turbinado sugar - 3/4 -1 cup (adjust to taste)
- Rinse the cranberries and set aside.
- Zest the orange peel (see how) and set aside. Peel the orange (see how), and discard the peel. Chop the orange flesh into small pieces.
- Combine the cranberries, water, orange zest, orange pieces, and sugar in a medium saucepan. Bring to a boil, and boil until the cranberries pop; about 5-6 minutes. Remove from the heat and allow to cool. Refrigerate in an airtight container until ready to serve. If you like your cranberry sauce at room temperature, remove from the refrigerator about 1 hour before serving.
Nutrition (per serving): 92 calories, 99% calories from carbohydrates, <1% calories from protein, <1% calories from fat, 1.9g fiber.