Cranberry Orange Sauce
This cranberry sauce with fresh orange juice is made with all real food ingredients, comes together in just 10 minutes, and can be frozen ahead of time. So delicious!
Servings: 6 servings (4 tablespoons per serving)
Calories: 113kcal
Ingredients
- 12 ounce bag of fresh cranberries, rinsed and sorted sub: frozen cranberries
- 1/2 cup honey
- Zest of 1 medium orange about 1 teaspoon
- 1 tablespoon freshly squeezed orange juice
- 1/4 teaspoon cinnamon
- Pinch of ground cloves
- Pinch of ground nutmeg
- 1 teaspoon finely minced fresh rosemary optional
Instructions
Stovetop Directions:
- In a medium saucepan, combine the cranberries, honey, 1/2 cup water, orange zest and juice, cinnamon, cloves, nutmeg, and optional rosemary.
- Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low.
- Cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5 to 10 minutes.
Instant Pot Directions:
- Add the cranberries, honey, 1/2 cup water, orange zest and juice, cinnamon, cloves, nutmeg, and optional rosemary to the Instant Pot.
- Turn on the Sauté function. Bring the mixture to a boil.
- Cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5 to 10 minutes
Notes
- On average, estimate about 1/4 to 1/3 cup (2-3 ounces) of cranberry sauce per person as a general guideline for a traditional Thanksgiving or holiday meal.
- If you're storing cranberry sauce in the refrigerator, it will last for 1-2 weeks, although I personally think it tastes best within the first few days.
- You can freeze it for up to 6-9 months in an air-tight container.
- This sauce is not super sweet. If you like yours sweeter, feel free to add more honey at the end, stir, and taste.
Nutrition
Serving: 4tablespoons | Calories: 113kcal | Carbohydrates: 30g | Protein: 0.4g | Fat: 0.1g | Sodium: 2mg | Fiber: 2g | Sugar: 26g