Cranberry Orange Sauce

Cranberry Orange Sauce
Servings
Makes about 2 1/4 cups
Servings
Makes about 2 1/4 cups
Print Recipe
Cranberry Orange Sauce
Servings
Makes about 2 1/4 cups
Servings
Makes about 2 1/4 cups
Print Recipe
Ingredients
Instructions
  1. Zest the orange(s). (These pictures are from a 6x batch, so this is the zest of six oranges.)
  2. Juice the orange(s).
  3. Transfer the orange juice to a measuring cup.
  4. Add the Ruby Red grapefruit juice to add up to the final complete measure of juice. (For a single batch; 1 cup total. 6 x batch; 6 cups.)
  5. Add all the ingredients to the pot. Cranberries...
  6. ... sugar...
  7. ... zest...
  8. ... juices...
  9. ... and salt.
  10. Bring all the ingredients to a boil, stirring often.
  11. Reduce the heat to medium-low and simmer until most of the cranberries burst, stirring occasionally, about 30 minutes.
  12. This sauce can be made as whole berry in which case you can stop now. Pour the sauce into a bowl and chill it in the refrigerator. The pectin in the cranberries causes it to gel as it cools.
  13. If you want smoother sauce, pour it into a food mill...
  14. ... and process it to remove the cranberry skins. This sauce still has a little texture. If you want it even smoother, you can press it with the back of a spoon through a mesh strainer.
  15. Cool, cover, and refrigerate.
  16. If you have extra (like when I made this big batch), you can can jars of sauce for later. I let them boil in the canning pot for 20 minutes.
Recipe Notes

November 2015 — Thanksgiving
This 6x batch gave me enough for Thanksgiving and leftovers; half a quart jar for Kathlene, 3 more quart jars and two pint jars.

November 28, 2013 — Thanksgiving
Doubled this — really good! Easy and fast. Bon Appétit, November 2006

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