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.
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
How to Make It
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.
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We really enjoyed this! Made it with 2/3 c. of sugar, which seemed like plenty. I stirred in 1 T. of Grand Marnier and a few T. of chopped, toasted walnuts when I took it off the heat. It was great even without the additions, but I will probably use both again. The orange marmalade (the low sugar type) added a lot to the flavor.
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