Cranberry-Orange Sauce
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.
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.
Leslie is also the author of Gluten-Free Recipes for the Conscious Cook and other titles. Visit Leslie’s website here.
- Here are lots more recipes for simple sauces and such.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
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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?
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.