This one always surprises the die-hards who swear they only "like it from the can". Try it and your guests will be pleasantly surprised. Also works great w/ chicken, pork, and on those after holiday turkey or ham sandwiches with toasted wheat bread. Tip: be sure it's completed cooking about an hour from dinner time. It takes a little while for the sauce to cool and I agree it's best served at room temperature. Or, if you make it a day ahead, make sure it's had plenty of time to reach room temp before serving--personally not a fan of it cold.
Cranberry-Orange Sauce
Photo: John Kernick; Styling: Marcus Hay
Yield: Makes 8 servings
Recipe from
More From Real Simple
Nutritional Information
Amount per serving
- Calories: 88
- Calories from fat: 1%
- Protein: 0g
- Carbohydrate: 23g
- Sugars: 17g
- Fiber: 3g
- Fat: 0g
- Saturated fat: 0g
- Sodium: 1mg
- Cholesterol: 0mg
Ingredients
- 1 pound cranberries, fresh or frozen
- 1 cup fresh orange juice (from about 3 oranges)
- 1/2 cup granulated sugar
Preparation
- In a medium saucepan, combine the cranberries, orange juice, and sugar. Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 15 minutes. Let cool. Serve at room temperature.
Cranberry-Orange Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Heart-Healthy
- OCCASION: Autumn, Christmas, Thanksgiving
- PUBLICATION: Real Simple
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