Cranberry-Orange Sauce

Southern Living
This sauce isn't just for Thanksgiving; spread it onto turkey sandwiches or wraps for extra zing. For a speedy appetizer, top cream cheese with it, and serve with crackers. Or serve it on the side with chicken salad.
Makes about 4 cups


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1 cup sugar
1 cup orange juice
1 (12-ounce) bag fresh or frozen cranberries
1 (6-ounce) package sweetened dried cranberries
1/2 cup orange marmalade


Prep: 5 Minutes
Cook: 15 Minutes

Bring sugar and orange juice to a boil in a large saucepan over medium-high heat, stirring often; add fresh or frozen cranberries. Return to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to burst and mixture begins to thicken.

Remove from heat; stir in dried cranberries and orange marmalade. Let sauce cool; cover and chill until ready to serve.

Note: Sauce can be stored in an airtight container in the refrigerator up to 2 weeks.

Created date

August 2005