Рецепт Orange Cranberry Sauce
This cranberry sauce scented with fresh oranges and cinnamon is perfect on your Thanksgiving table.
I actually decided that I was going to make this Orange Cranberry Sauce last year around this time when my mother told me it was a version she had either seen or made herself and it looked very good. I was a little hesitant, as I’m not a big fan of anything with oranges, but the family loves them and since I was literally making all of these Thanksgiving recipes in October in order to share them all with you this month, it was the least I can do. Even with my hesitation, I have to say I really enjoyed this recipe. The orange wasn’t too overpowering and nothing beats the flavor of fresh cranberries. ~Enjoy!
You can keep homemade cranberry sauce for 10-14 days in the refrigerator.
Course: Side Dish
Author: Carrie Farias | Carrie's Experimental Kitchen
- 12 oz . Fresh Cranberries rinsed
- 3/4 c . Water
- 1 Orange zest and juice
- 1 c . Granulated Sugar
- 1 tsp . Ground Cinnamon
Add the water, orange juice & zest and sugar to a medium saucepan and bring to a boil. Stir until the sugar has dissolved.
Add the cranberries and cinnamon, reduce heat to low and simmer until the cranberries start to burst open; approximately 15 minutes.
Remove from heat and allow to cool completely. Transfer the cranberry sauce to an airtight container and refrigerate within 2 hours.
Try last years’ recipe Cranberry Pear Sauce for another tasty variety!
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