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
4. 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.
NOTE:This is a pretty classic recipe for cranberry sauce. I’ve just upped the flavor with orange and orange liquor. Those two flavors play well together and work in this recipe. You can always leave the liquor out of the recipe.
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 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 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! Enjoy!