Orange Spiced Cranberry Sauce
Orange and cinnamon are a natural complement to the sweetness of cranberry sauce! This recipe uses one small 12 ounce bag of cranberries.
Servings: 8 servings
Calories: 121kcal
Ingredients
- ¾ cup water
- ½ cup to ¾ cup granulated sugar
- ¼ cup maple syrup
- 12 ounces cranberries equal to 3 cups
- 2 medium navel oranges
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Instructions
- Combine ¾ cups water, ½ cup sugar, and ¼ cup maple syrup in a medium sauce pot. Bring to a boil.
- Once boiling, carefully stir in the cranberries. Reduce to a rapid simmer, simmering until the cranberries have all burst, about 10 minutes.
- Zest one of the oranges. Juice both oranges. Stir¼ cup orange juice, ¼ teaspoon cinnamon, and ⅛ teaspoon nutmeg into the cranberry sauce. Taste for sweetness and orange flavor, adding the remaining ¼ cup of sugar if desired. Add the orange zest for a stronger orange flavor, if desired.
- For a thicker sauce, simmer over medium-low to evaporate off some of the liquid. Let cool to room temperature before transferring to the fridge to cool completely. This will take about 2 hours.
Notes
- This cranberry sauce freezes very well! In fact, I froze the cranberry sauce from these pictures and plan to thaw it for Thanksgiving day.
- Let the sauce thaw overnight in the fridge, then reheat on the stove. If you forget to thaw it, no worries; just add it to a sauce pot with a splash of water and stir frequently over medium-low heat, until thawed.
Nutrition
Calories: 121kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 115mg | Fiber: 2g | Sugar: 26g | Vitamin A: 112IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 0.2mg
