My family has never been big on cranberry sauce, it’s usually more about the turkey and stuffing. But, all that changed when I started making this Cranberry Orange Sauce. Now, everyone looks forward to cranberry sauce with their turkey, and I even get requests to make it in between the holidays!
Something about the orange really tempers the acidity of the cranberries, and it’s one of my favorite combinations. I first started adding orange to my cranberry sauce based off my favorite giant muffins from a certain retailer. Once a year, they fill the store with the intoxicating smell of cranberry and orange – irresistible! I figured orange must be the keyto bringing out the best in cranberries. I think everyone else must agree, because even the back of the cranberry bag had a recipe using orange in it this year. My version is super simple and it’s best made ahead, which makes it the perfect holiday side dish.
I like to use organic cranberries for the best health benefits. Cranberries are often heavily sprayed and chemically fertilized, and I actually prefer the taste of the organic ones.
Don’t worry about any pulp in the orange juice, just pour it right in, you don’t notice it in the finished sauce.
I love to use this sauce ‘outside the box’ so to speak. It’s really great for breakfast over Greek yogurt, and over ice cream for dessert!
What’s your favorite Thanksgiving side dish?Print
- Dissolve the arrowroot by adding the the water a little at a time.
- Combine the mixture with the rest of the ingredients and bring the sauce to a boil over medium-high heat, stirring to prevent sticking.
- Lower the heat to medium, and simmer stirring occasionally until the cranberries begin to pop, 3-5 minutes.
- Serve immediately or refrigerate for a day or two until you’re ready to use it.