Cranberry sauce with oranges
This cranberry sauce with oranges is a simple sauce that can be made ahead of time then served with your thanksgiving feast!
Servings: 10 servings
- 12 oz cranberries
- ⅔ cup brown sugar use ½ cup if you want it a little less sweet
- ¼ cup granulated sugar
- ½ cup orange juice
- ½ cup water
- ¼ teaspoon vanilla extract optional
- ¼ teaspoon orange zest for topping
In a large pot combine the cranberries, brown sugar, granulated sugar, orange juice, water, and vanilla over medium heat. Give it a good stir until the sugar dissolves.
Bring to a boil then reduce to a simmer, and cook for another 15-20 minutes. with a wooden sptaata stir and crush the cranberries from time to time.
Remove from the heat, transfer to a bowl, top it with orange zest and let it cool down. The cranberry sauce might look thin but it will thicken as it cools down.
How to store cranberry sauce?
This cranberry sauce can be stored in an air-tight container for up to 2 weeks. You can also freeze it for up to 3 months in an air tight container.
Calories: 97Calories | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 73mg | Fiber: 2g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg