Nov 6, 2020
Cranberry orange sauce, with just the right balance of sweet and tart, is truly the perfect complement to a lovely roasted turkey. A Thanksgiving classic that is so easy to make you may never buy the canned version again. When garnished, this sauce is stunning on the table. I love to set out three or four dishes of sauce to enhance my tablescape and invite guests to enjoy as much as they like—it seems there is never enough!
Fresh cranberries become available in late October and freeze quite nicely so you can have them on hand well in advance of the holidays. Make this sauce as a beautiful side for all your fall gatherings, it is delightful with roasted duck, and works as a scrumptious glaze for both poultry and meat.
The secret to a great turkey sandwich—add mayonnaise to your cranberry orange sauce and slather a warm, grilled baguette generously. This has become one of my favorite leftover recipes and an enticing reason to make generous amounts of this sauce for the holidays.
I prefer a thick sauce with a few whole cranberries, but you can simply cook the cranberries with more liquid for a juicier sauce.
Yield: Makes 2 Cups
1/2 cup freshly squeezed orange juice
Zest of 2 oranges, reserve 2 teaspoons for garnish
¾ cup sugar, more to taste
2 cinnamon sticks
24 ounces cranberries, fresh or frozen
4 sprigs fresh rosemary, optional garnish
Optional additions: chopped pecans, raisins, ground cinnamon, ground nutmeg, ground allspice, Grand Marnier
Combine orange juice, orange zest, sugar, cinnamon sticks and 1 cup of water in a medium saucepan over low heat. Cook, stirring occasionally, until the sugar has dissolved.
Stir in cranberries and bring to a boil. Reduce the heat and let simmer, uncovered, for about 15 minutes, or until the cranberries burst and the sauce has thickened. The sauce will continue to thicken as it cools.
Add optional ingredients to taste, if using, and stir into the cranberry mixture.
Remove from the heat and allow to cool completely.
Remove cinnamon sticks or reserve to be used as garnish. Serve at room temperature, garnished with a sprig of rosemary, orange zest or cinnamon sticks.
Stored in a covered glass container, this sauce will keep in the refrigerator for 10 to 14 days.
Note: If your cranberries are especially tart and you want to sweeten the sauce a bit, add simple syrup to taste.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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