Cranberry-Orange Sauce

Cranberry-orange sauce recipe

Include this wonderful sweet yet tart cranberry orange sauce at your next Thanksgiving feast. Contributed by Leslie Cerier from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking* (reprinted by permission of the author and Square One Publishing). Try this sauce with the Tempeh Stew with Wine and Shiitake Mushrooms. Photos by Hannah Kaminsky of Bittersweet.

Makes about 2 cups

  • 2 cups fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons maple syrup, or to taste

Bring cranberries, orange juice, and orange zest to a boil in a 2-quart saucepan.

Reduce the heat to medium-low and simmer for 5 to 10 minutes, or until the cranberries are soft.

Turn off the heat and stir in the maple syrup. Serve warm.

Cranberry-orange sauce recipe

Leslie is also the author of Gluten-Free Recipes for the Conscious Cook* and other titles. Visit Leslie’s website here.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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2 comments on “Cranberry-Orange Sauce

  1. Brenda

    This doesn’t sound like it would become a “sauce” since the cranberries would still be chunky. Do you mash and strain the cranberries out to get a true sauce?

  2. Nava

    Brenda, maybe you are looking for more of a cranberry jelly? In this recipe, the cranberries burst and soften, but the sauce remains chunky and textured with the cranberries remaining in as they are. Hope that helps.

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