Cranberry & Orange Sauce
Submitted by searssoccer
Homemade cranberry orange sauce studded with dried apricots and raisins. This fruity, jewel-toned holiday condiment can be made up to 4 days ahead and thickens beautifully as it chills.
YIELD
1 servingsPREP
10 minCOOK
10 minREADY
45 minForget that jiggly cylinder from the can. This cranberry sauce is the real deal.
Fresh cranberries burst open in a bubbling mixture of orange juice, orange zest, sugar, and water, creating a glossy, ruby-red base.
Dried apricots and raisins add chewy sweetness and texture that turns ordinary cranberry sauce into something you’d proudly set on a holiday table.
The best part? Make it up to four days ahead. It thickens in the fridge, letting you cross one more thing off the Thanksgiving prep list.
Pro Tips
- Listen for the cranberries to pop; that satisfying burst means the sauce is nearly done
- Let it cool completely before judging the consistency. It thickens significantly once chilled
- Try it beyond the turkey plate: spread it on a leftover sandwich, swirl it into yogurt, or spoon it over brie for an easy appetizer
Ingredients
Directions
Put all the ingredients in a large saucepan.
Stir over medium heat until sugar is dissolved.
Increase heat, cover and let boil until cranberries burst, stirring occasionally, about 8 minutes.
Transfer mixture to bowl.
Cover and refrigerate until cold (the sauce will thicken when cooled).
The sauce can be made 4 days in advance.
Store sauce in the refrigerator.
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