Spiced Orange Cranberry Sauce
A quick, sweet and tangy, easy cranberry sauce. Works with fresh or frozen cranberries. You'll never go back to the canned stuff again!
Servings: 8
Calories: 59kcal
Ingredients
- 12 ounces fresh cranberries rinsed and drained (about 3.5 cups)
- ½ cup water
- ¼ cup pure maple syrup or to taste
- zest of ½ navel orange
- juice of ½ navel orange (2 to 3 tablespoons) or to taste
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 pear peeled, cored and diced
Instructions
- Add all ingredients, except the pear, to a 2 quart sauce pot and simmer on the stove, stirring occasionally so the sauce doesn't stick, until cranberries start to burst and the mixture gets saucy, about 15 minutes.
- Add the diced pear and continue to cook about 5 minutes more.
- Let cool before serving. Can be served room temperature or chilled.
Video
Notes
*Use fresh or frozen cranberries. Dried cranberries will not work!
*Use fresh ground spices! If they're old, they won't be as fragrant.
*Use fresh orange juice!
*Do not overcook! Cooking for too long could cause the sugars to caramelize and burn. The sauce will continue to thicken as it cools.
*Double or triple the recipe to feed a crowd.
*Can be made ahead of time - up to a week!
*Leftovers will keep in an air-tight container in the fridge for about a week. Or up to 3 months in the freezer.
Nutrition
Serving: 0.25cup | Calories: 59kcal | Carbohydrates: 15g | Sodium: 2mg | Potassium: 72mg | Fiber: 3g | Sugar: 8g