Cranberry Sauce with Orange

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    Cranberry Sauce with Orange

    Cranberry Sauce with Orange

    (121)
    1hr35min


    107 people made this

    About this recipe: A deliciously different cranberry sauce. This homemade cranberry sauce will beat any store-bought variety. It's lightly fragranced with cinnamon and orange zest. Serve with turkey or chicken.

    Ingredients
    Serves: 64 

    • 900g cranberries
    • 2 tablespoons grated orange zest
    • 3 cinnamon sticks
    • 475ml orange juice
    • 450g dark brown soft sugar
    • 475ml water

    Method
    Prep:5min  ›  Cook:1hr30min  ›  Ready in:1hr35min 

    1. Place the cranberries, orange zest, cinnamon, orange juice, dark brown soft sugar and enough water to cover cranberries in a saucepan. Bring mixture to the boil over high heat. Immediately turn heat down and simmer for about one hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. Continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

    Watch how!

    Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (121)

    Reviews in English (121)

    by
    49

    This is wonderful. I used ground cinnamon instead of sticks because I didn't have any on hand, and it still turned out great.  -  28 Nov 2003  (Review from Allrecipes US | Canada)

    by
    48

    I love this recipe! I always add a little more orange juice than water. I add a little honey to make it a little more sweet than tart. Additionally, I add a mixture of cornstarch and water to make it a bit more thick. The flavor is so good and it just gets better as it sits in the fridge.  -  31 Oct 2007  (Review from Allrecipes US | Canada)

    by
    36

    This was FABULOUS!! I added 1 cup extra of brown sugar (Dark Brown Sugar), and 1 tablespoon of ground cinnamon, and then used 4 tablespoons of corstarch mixed with 5 tablespoons of water, (this is after I simmered the sauce for an hour) brought it up to a boil again and then simmered for another 15 minutes and chilled overnight. The consistancy was thicker and more jelly like, which is what my family is used to. GREAT RECIPE!  -  26 Nov 2007  (Review from Allrecipes US | Canada)

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