Even with a sweet tooth that rival’s mine, Carter likes tart cranberry sauce, or at least the lower-sugar orange cranberry sauce that’s become a tradition for holiday meals at our house. It’s hard to believe I blogged about the original orange cranberry sauce recipe two years ago—hard to believe I’ve been blogging that long! I’ve made a few tweaks—including all the zest from an orange, which is my favorite part, and using all orange juice and no water. All this orangey-ness freshens the taste, I think. Let me know what you think.
Orange Cranberry Sauce
12.5-ounce bag of cranberries
1 cup orange juice, preferably fresh-squeezed
3/4 cup sugar
zest of one large orange, peeled in strips
5 whole cloves
1 cinnamon stick
Combine all ingredients in a saucepan over high heat. Bring to a boil. Turn heat to low and simmer uncovered, stirring occasionally, until the cranberries pop and mixture thickens to desired consistency, approximately 30–60 minutes (I like to simmer it a long time, but you don’t need to). Remove the cinnamon stick and cloves (if you can find them!). Cool in a bowl (the sauce will set).