Cranberry Orange Sauce (Printable Version)
# What You'll Need:
→ Sauce Ingredients
01 -
1 teaspoon fresh ginger, grated or ground
02 -
1/4 cup Cointreau or Grand Marnier
03 -
Zest of 1 large orange
04 -
1 cinnamon stick (4 inches) or 1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon salt
06 -
12 ounces fresh or frozen cranberries
07 -
1 cup 100% cranberry juice
08 -
3/4 cup granulated sugar or substitute with honey/maple syrup
# Step-by-Step Directions:
01 -
In a saucepan, mix sugar, ginger, cinnamon, salt, and cranberry juice. Bring to a boil over medium heat.
02 -
Stir in Cointreau and cranberries. Return mixture to a boil, then reduce heat to simmer.
03 -
Let the sauce simmer until cranberries begin to pop and soften, about 10 minutes.
04 -
Remove from heat and stir in the orange zest to infuse fresh citrus aroma.
05 -
Pour sauce into serving dish or airtight container. Serve warm or chilled with favorite dishes.
# Helpful Notes:
01 -
Use a non-stick saucepan to prevent sticking and burning during simmering.
02 -
For a smoother texture, blend 75% or all of the sauce after cooking.
03 -
Adjust sweetness gradually by adding sugar in 1/4 cup increments to taste.
04 -
Add spices like nutmeg or extra cinnamon for a warm flavor variation.
05 -
Incorporate diced apple or candied nuts for added texture and sweetness.
06 -
Fresh herbs like rosemary or basil can be infused during the last 5 minutes of cooking.
07 -
Store sauce in the refrigerator up to 2 weeks or freeze up to 3 months.
08 -
Reheat gently in 15-second intervals, stirring between until warm.