Condiments

Easy Cranberry-Orange Sauce

It doesn’t get any simpler (or delicious) than this homemade cranberry-orange sauce.

A bowl of cranberry sauce garnished with orange zest is on a table with a gold spoon, salt and pepper shakers, a green leaf branch, and a glass with ice on a mustard-colored tablecloth.

Easy Cranberry-Orange Sauce

Photo Credit: Adam DeTour/styling by Catrine Kelty

Cranberry sauce doesn’t get much simpler than this. The flavors are so perfect together, you just don’t need anything else.

Yield:

5 cups

Ingredients

6 cups (two 12-ounce bags) cranberries
Zest and juice of 1 large orange
1 cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Put all the ingredients in a 3- or 4-quart pot over medium-high heat, cover, and bring to a boil. Remove lid, reduce heat to medium low, and gently simmer, stirring occasionally, until the cranberries have split their skins and the sauce thickens a bit, 10 to 12 minutes. Serve cold or at room temperature.

Shop Food Award Winners

Amy Traverso

Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.

More by Amy Traverso

Leave a Reply

Your email address will not be published. Required fields are marked *

Login to post a comment