I made this Cranberry Sauce recipe over the Thanksgiving holiday. I canned it up so it would travel well on the trip to my mother in laws house.
When I make cranberry sauce I usually just make the regular recipe on the back of the cranberry bag, but this year I wanted to mix thing up a little different.
I loved the addition of the orange juice and orange rind. It smelled so good as it was cooking and the orange flavor really came though as it cooked.
My husband likes the regular jellied cranberry sauce out of the can. Me, I like whole cranberry sauce. So I usually have to buy both around the holidays.
I made this recipe particularly because he loves orange flavoring so I thought he might like this. He told me that it tasted really good and the orange was a nice addition.
This will more than likely be the new way I prepare my cranberry sauce. I really enjoyed it and so did everyone at Thanksgiving. I will be making this again for my Christmas Dinner.
These are the ingredients you will need:
1 bag fresh cranberries, fresh or concentrated orange juice, orange rind and granulated sugar.
Add all the ingredients to a saucepan and mix well.
Cranberry Orange Sauce
1 bag of fresh cranberries
1 cup of Imperial sugar
1 cup of orange juice (I used juice made from concentrate)
1 tsp of orange zest (I used a tablespoon)
Put all ingredients into a sauce an and mix well. Cook over medium heat and bring to a boil. Boil for about 10 minutes until the cranberries pop.
There may be a few light colored ones that don’t pop, but don’t worry. They soften as the sauce cools. The sauce can also be made up to 2 days before and kept in the fridge.
I canned mine and processed them in a boiling water bath for 10 minutes (half pint jars) Recipe yielded two half pint jars.
Adapted from: Real Mom Kitchen.