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Posted by on Nov 26, 2014 in fall, winter | 0 comments

Cranberry + Orange Sauce (Two Ways)

Cranberry + Orange Sauce (Two Ways) | Kitchen 1204

In my opinion, cranberry sauce is a very necessary condiment for any Thanksgiving turkey. Every year my mom makes a raw cranberry and orange sauce–really more of a relish–that is super fresh and super easy. So easy, in fact, that it only requires three ingredients and about 5 minutes. I wanted to share her recipe and a cooked version–more of a sauce–as an homage to my momma and family traditions. These recipes are gluten free, vegan, nut free, dairy free, and you can easily substitute different sweeteners, making them well suited for just about any guest at your Thanksgiving table (or anytime)! This recipe makes about 2 cups.

 

Ingredients:

1 – 12 oz bag cranberries (about 3 1/2 cups)

1 navel orange

2/3 c sugar or sweetener of choice

 

Raw relish:

Zest entire orange, then peel. Discard peel and pith (the white part). For some extra zing, you can add the entire orange and peel. If not using a navel orange, cut in half crosswise and remove seeds.

Combine all ingredients–12 oz bag of cranberries, orange and zest, 2/3 c sugar–in a food processor or blender. Process/blend until smooth.

Let the relish sit for a little while to allow sugar to dissolve.

Serve cold or room temperature.

 

Cooked sauce:

Zest entire orange, then peel. Discard peel and pith (the white part). For some extra zing, you can add the entire orange and peel. If not using a navel orange, cut in half crosswise and remove seeds.

Combine all ingredients–12 oz bag of cranberries, orange and zest, 2/3 c sugar–in a small sauce pan with a splash of water over medium-low heat. Simmer until cranberries burst and sugar is dissolved, stirring often, about 7-10 minutes. Add more water as necessary during cooking if sauce gets too thick. Remove from heat.

Serve warm, room temperature, or cold. For a smoother sauce, you can run it through a blender or food processor.

 

Notes:

My mom likes to throw in a handful of chopped, toasted pecans sometimes. You can also add a splash of vanilla extra or Grand Marnier/orange liqueur if you’re feeling fancy.

If your cranberries are frozen (I often stock up when they’re on sale), you don’t have to worry about thawing them first. For the raw relish, just let the finished sauce hang out at room temperature until it thaws out. For the cooked sauce, the cooking time might take slightly longer, and you may want to wait to add the sugar until after the cranberries have thawed some and start to juice.

You can certainly use any kind of orange or citrus, but mom always uses a navel orange so she can throw the whole thing in there and not worry about seeds. In a pinch, you could use orange juice instead of an orange.

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