November 23, 2016

Chunky Cranberry Orange Sauce

This easy homemade cranberry sauce will wow your guests and perfume your kitchen with a lovely smell of orange and cranberry. Make a day or two ahead and refrigerate before serving. When heated, the combination of sugar and pectin (from the cranberry) will thicken the sauce. There is also an easier raw version of this recipe here: Easy Cranberry Sauce. Do you know that cranberry sauce is typically cooked and sweet while cranberry relish is typically raw and more on the tart side?

2 bag cranberries (24 oz.)
1.5 cups sugar
1 orange (juiced)
Orange zests (from the orange you juiced)

Wash, rinse, and drain the cranberries. In a food processor, chop half of the cranberries. You can also chop all of the cranberries if you don't want whole berries in your relish.

I'm using chopped and whole cranberries for this recipe.

Zests and juice orange. Add into a pot or saucepan along with the cranberries. Juice your orange cut side up so seeds won't fall into the mixture.

Add sugar and mix. Cook mixture on medium heat until sugar dissolves.

Once the mixture bubbles, turn the heat to low. Let the cranberry sauce simmer for about 15 minutes, covered.

Stir occasionally to prevent burning. Turn heat off after 15 minutes.

Let the cranberry sauce cool completely before storing in the refrigerator. Serve with your turkey or Meatless Meatloaf. Or even ice cream!