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This cranberry orange sauce brings a bright burst of flavor to your table using fresh cranberries, fragrant orange zest, and a splash of Cointreau. Quick and simple to prepare, it balances tart and sweet perfectly and is a side dish that always gets passed around.
I make this every Thanksgiving without fail and it has become a family tradition. Even my picky kids enjoy it which says a lot in our house.
Ingredients
- Fresh cranberries: bring natural tartness and a lovely texture use frozen if fresh are unavailable but avoid dried ones
- Orange zest: adds bright citrus notes be sure to only grate the outer skin for the best flavor
- Granulated sugar: balances the tartness light or dark brown sugar both work or substitute honey or maple syrup
- Fresh ginger: provides warmth and a hint of spice ground ginger is a convenient alternative
- Cinnamon: infuses warmth use a cinnamon stick or ground cinnamon according to your preference
- Cranberry juice: intensifies flavor use 100 percent juice for best results
- Cointreau: adds a subtle spiced aroma Grand Marnier is a fine substitute or use extra juice if you prefer no alcohol
Step by Step Instructions
- Mix the base ingredients:
- Combine the sugar ginger cinnamon salt and cranberry juice in a saucepan then bring to a boil over medium heat
- Add alcohol and cranberries:
- Stir in the Cointreau and cranberries return the mixture to a boil then reduce heat to a gentle simmer
- Simmer until berries pop:
- Let the sauce simmer until cranberries start to burst and soften this usually takes about ten minutes
- Stir in orange zest:
- Remove from heat and mix in the orange zest to infuse fresh citrus aroma
- Serve or store:
- Pour the sauce into a serving bowl or airtight container serve warm or chilled as desired
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The fresh orange zest is my favorite part it brings such a lively aroma to the sauce that reminds me of cozy holiday gatherings with family
Storage Tips
Store leftover sauce in an airtight container to keep it fresh and flavorful. Freeze in portion-sized bags to avoid waste and thaw overnight in the refrigerator. Reheat gently in the microwave stirring every fifteen seconds until warmed through.
Ingredient Substitutions
You can swap Cointreau for Grand Marnier or increase the cranberry or orange juice for an alcohol-free version. Substitute honey or maple syrup for sugar for a natural sweetener alternative. Ground ginger works fine if fresh is unavailable.
Serving Suggestions
This sauce is excellent with turkey and pork dishes. It makes a tasty topping for sliders or adds brightness to green bean sides and creamy spinach. It also pairs beautifully with roasted vegetables or as a condiment for sandwiches.
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Commonly Asked Questions
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well and yield the same tart flavor once cooked.
- → What can I substitute for Cointreau?
Grand Marnier is a great substitute, or you can omit it and use extra orange or cranberry juice.
- → How do I adjust the sweetness?
Add sugar gradually and taste as you go, stopping when the desired balance is reached.
- → Can I make the sauce smooth?
Yes, blend part or all of the sauce to achieve a smooth texture if preferred.
- → How long does the sauce keep refrigerated?
Store in an airtight container and refrigerate for up to two weeks.
- → Is it possible to freeze the sauce?
Freeze in portioned containers or bags for up to three months and thaw overnight in the fridge.