A wonderful cranberry sauce for Thanksgiving! Even those who say they hate cranberry sauce will love this. Fantastic on warm turkey and great on a leftover sandwich. Make up to a week ahead and refrigerate until ready to use. Let come to room temperature roughly 15-20 minutes before serving.
Cranberry Orange Sauce
- 12 oz bag fresh cranberries
- 2 Tbsp water
- 4 Tbsp sugar divided
- 2 Tbsp orange juice
- Zest of one orange
- In a small saucepan, combine cranberries, water and 2 Tbsp of sugar. Cook over medium high heat until cranberries start popping. Once they start popping, turn heat down to low. Add orange juice. Cook for 10-15 minutes on low or until cranberries are softened. Carefully transfer to food processor. Add remaining 2 Tbsp of sugar and zest of one orange. Pulse into sauce forms into a nice thickness and there aren’t any lumps. Taste and adjust sugar as needed.
- Refrigerate for at least 2 hours or up to a few days in an airtight container. Serve with turkey or on a sandwich.