Orange-Cranberry Sauce



I don’t know about you, but, there’s not many ways I can enjoy cranberry sauce. It’s usually JELLIED OR BUST: in the form of a jiggly gelatinous cylinder with the ridges of the BPA-laden can still imprinted on the outside.

Ahhhh, the good ole days of Ocean Spray canned cranberry jelly-sauce.

Unfortunately, those days are long gone, and every year since 2011, I’ve tried a different homemade cranberry sauce recipe at Thanksgiving. And every year I’m slightly disappointed in how UN-Ocean Spray it is.

This year, I was pleasantly surprised with how delicious this quick and simple cranberry sauce was. It’s tart and sweet and eerily reminiscent of the flavors in my beloved canned-jellied-goodness.

It’s truly the first homemade cranberry sauce I can say I actually enjoy. Now… ENJOY!


Orange-Cranberry Sauce
  • 1 lb. (16oz.) bag frozen cranberries
  • zest of 1 orange
  • ¼ cup freshly squeeze orange juice
  • 1 tsp freshly grated ginger
  • ½ cup honey OR maple syrup
  • pinch of sea salt
  • freshly ground black pepper (yes, a crack of black pepper in your cranberry sauce. I promise it's good.)
  1. Mix all ingredients together in a medium saucepan over med high heat for 10 mins.
  2. After 10 mins, reduce to med low and simmer another 10 mins.
  3. Reduce to low and simmer another 5 mins, stirring occasionally.
  4. Remove from heat & serve room temp or warm. Enjoy! (You can make this several days ahead and freeze or refrigerate until ready)
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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

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