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. It makes about 2 cups, and a little goes a long way. Photos by Hannah Kaminsky.

Cranberry-Orange Sauce
Recipe type: Cranberry sauce / Thanksgiving
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 12
Include this wonderful sweet-tart cranberry orange sauce at your next Thanksgiving feast.
  • 2 cups fresh or frozen cranberries
  • ½ cup orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons maple syrup, or to taste
  1. Bring cranberries, orange juice, and orange zest to a boil in a 2-quart saucepan.
  2. Reduce the heat to medium-low and simmer for 5 to 10 minutes, or until the cranberries are soft.
  3. Turn off the heat and stir in the maple syrup. Serve warm.



Cranberry-orange sauce recipe

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  • Reply
    November 25, 2012 at 1:45 am

    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?

  • Reply
    November 25, 2012 at 8:06 am

    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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