I’ve made this recipe specifically for a Thanksgiving for Two menu I was working on. This recipe will give you enough for the dinner and one left over meal the next day.
A little tip: I love to add a little prepared horseradish to left over cranberry sauce and then use it on turkey sandwich…it is the perfect zippy condiment in wraps too!
The recipe can easily be doubled and will serve 8-10 people for a larger party. Just double the ingredients and you should be good to go!
One last note, I grew up on cranberry jelly out of a can (ridges and all) and it was fine! But when I started cooking and realized how easy cranberry sauce is to make, I never looked back. I play with flavor combos and add-ins all the time. (Try my Cranberry Cherry Sauce, my Cranberry Elderberry Sauce and my throwback recipe Jellied Cranberry-Pomegranate Sauce too.) So, don’t skimp on this one side dish. It takes minutes to make, tastes so much better and is really pretty sitting in a beautiful bowl…extra zest on top!
Looking for other side dishes for your Thanksgiving feast? Don’t miss Nanny’s Stuffing. Roasted Crispy Garlic Potatoes, my Nut and Seed Crusted Sweet Potato Rounds and my Sweet Potato Souffle with Crunchy Streusel Topping. All are fabulous for the holidays or any day you want to add something special on the side.
To get started, rinse your cranberries under cold water and let drain.
Add the cranberries and orange liquor and bring to a boil. Cook for 10 minutes until the cranberries burst and the sauce begins to thicken.
Using a hand held grater, add the zest of the orange to the mix and stir in.
Let cool (it will continue to thicken). Refrigerate until ready to serve in a pretty bowl. Add more zest on top to garnish.
You can keep the sauce refrigerated in a covered container for several days and up to a week. Serve in a pretty bowl and enjoy.
Looking for other easy, fruit based sauces, jams or condiments? Try some of my favorite ways to spruce up a dish using these recipes:
Hatch Chili Salsa with Peaches
Roasted Veggies and Peach Salsa
Cranberry Orange Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- ½ Cup Sugar
- 1/4 Cup Orange juice
- 2 Tbsp. Orange liquor
- ¼ Cup Water
- 2 Cups Fresh or frozen cranberries about 6 oz.
- Orange zest from ½ orange
Instructions
- Rinse your cranberries under cold water and let drain.
- Add the water, orange juice and sugar to pot over high heat. Stir to dissolve the sugar.
- Add the cranberries and orange liquor and bring to a boil. Cook for 10 minutes until the cranberries burst and the sauce begins to thicken. Add the zest of the orange to the mix and stir in.
- Let cool (it will continue to thicken). Refrigerate until ready to serve in a pretty bowl. Using a hand held grater, add more zest on top to garnish.
