Orange cranberry sauce (Just 4 ingredients!)
This orange cranberry sauce recipe uses orange juice for the liquid and maple syrup for sweetness. With a bit of orange zest at the end, the citrus shines but doesn’t overpower. Makes about 2 cups of orange cranberry sauce.
Servings: 8 people
Calories: 64kcal
Ingredients
- 8 ounces cranberries fresh or frozen
- ¾ cup orange juice Preferably freshly squeezed
- 6 Tablespoons maple syrup
- ½ teaspoon orange zest
Instructions
- In a medium sized pot, combine cranberries, orange juice, and maple syrup. Bring to a medium-high heat and allow the liquid to simmer. Stir frequently.
- After about 7 minutes, the cranberries will start to pop. (If it begins to splatter, lower the heat slightly.) Keep stirring and pressing on the cranberries with a spoon to help them open. Cook for about 7 more minutes, until the liquid has reduced and the sauce has thickened.
- Add zest to pot and stir to evenly distribute.
- Turn off the heat, and set the pot aside to cool.
- The sauce can be used right away, if you're in a rush or like a warm sauce. But for best results, refrigerate orange cranberry sauce in a covered container until ready to eat. As it cools, the sauce will continue to thicken.
Notes
Oranges vary in their sweetness. So after the cranberries have popped, taste the sauce for sweetness. If it's too tart, add a Tablespoon more of maple syrup. Keep in mind that the sauce will continue to thicken as it cools. So it will be a little sweeter after it sets.
Nutrition
Calories: 64kcal | Carbohydrates: 16g | Sodium: 2mg | Potassium: 104mg | Fiber: 1g | Sugar: 12g | Vitamin A: 65IU | Vitamin C: 15.6mg | Calcium: 21mg | Iron: 0.1mg
