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Zingy Cranberry-Orange Sauce

What you need: 

1 cup water
1 cup natural sugar
12 ounces whole, fresh cranberries
1/2 orange, segmented and quartered

What you do: 

1. In a saucepan, dissolve the sugar in the water and bring the solution to a boil.
2. Add the cranberries and orange. Bring almost back to a boil, then reduce heat to a simmer for 20-25 minutes, covered but vented.
3. Stir occasionally, making sure all of the cranberries have burst (this will make your kitchen smell delicious)!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4-8
Recipe Category: 

SO HOW'D IT GO?

This was yummy and so sweet! :> I was out of oranges so I used a plump spoonful of frozen orange juice. I boiled it until it was extremely thick and used it as jam over my pancakes

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This was amazing! I've never seen fresh or frozen cranberries in the country where I am located, so I made it with dried cranberries and used 1/2 of the sugar called for. They plumped up quite well during the cooking process :-) Incredible! Simply amazing! Thank you for this recipe - it was so nice to have cranberries on the table again for the first time in yeeeeaaaars.

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I agree that this was really easy to make and sooo tasty.  A really great addition to our Thanksgiving feast.  VeganSapien, your pictures are always so fantastic!

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This was easy and very nice! I added a little extra sugar and used it as a sauce for banana-orange dessert crepes, and it was fabulous! Thanks for sharing!

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This was really easy to make and very delicious. I've never made fresh cranberry sauce before so I can't say how it stacks up to others, however, I really enjoyed this one. I used a whole clementine, half of it peeled, half with peel on. I loved the pieces with peel on best. Not bitter at all. This sauce was definitely "zingy" but that's how I like it (tart).

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