Here is a gourmet way to make homemade Cranberry Sauce with Orange. Cook the whole fresh cranberries with apples, orange juice, allspice and less sugar than traditional sauces. Then add in fresh orange zest and orange segments at the end for a fresh and unique cranberry sauce to share on Thanksgiving.
- 1 12-ounce bag fresh cranberries, picked and rinsed
- 2 apples, peeled and diced
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 1/4 teaspoon allspice
- pinch salt
- 1 orange
- Stir together cranberries, apples, brown sugar, orange juice, allspice and salt in a large saucepan. Place over medium heat and bring to a simmer, stirring often. Continue cooking, stirring often until the cranberries have popped and the mixture thickens, about 5 minutes. Remove from heat.
- Meanwhile, zest orange. To supreme the orange: Cut skin and white pith off the orange. Cut between membranes to remove individual segments, working all the way around the orange. Gently stir the zest and orange segments into the compote. Discard orange membrane and peel. Cool compote completely, about 2 hours.
You can use frozen cranberries instead of fresh, simply cook a little longer in step one, until the cranberries thaw and then start to pop and burst.
This cranberry sauce can be frozen, though the apples will lose some of their texture and become a little mushy as a result.
This can be made up to 5 days ahead. Store in a resealable container in the refrigerator.
- Serving Size: 1/4 cup
- Calories: 53 cal
- Sugar: 10 g
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g