I never enjoyed canned cranberry sauce growing up. The first time I remember enjoying cranberry sauce was at my husband’s aunt’s house. She complained that her husband made her buy Trader Joe’s Cranberry-Orange Sauce and after one bite I had to defend her husband’s decision. Last year, I used a cranberry sauce recipe that used orange juice that I discovered on Elsa Cooks. This year when I went to make Elsa’s recipe I started tinkering because I cannot help myself. Fortunately my experimenting yielded a flavorful Cranberry-Orange Sauce.
The cranberries right before they pop. If you haven’t cooked cranberries before, I should warn you that they “pop” when they are boiled. Their little explosions mean that you don’t have to do any work smashing them later to create the sauce.
- 12 ounces cranberries
- 1 cup orange juice
- zest of one orange
- ¾ cup coconut sugar (or other granulated sugar)
- ¼ cup honey
- 1½ teaspoon cinnamon
- Add all of the ingredients to a medium stockpot.
- Cook, while stirring over medium heat until the sugar dissolves.
- Once the sugar dissolves bring the mixture to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally.
- Pour into a bowl and refrigerate to cool. Serve chilled.