Easy Cranberry Orange Sauce
This quick and easy cranberry orange sauce makes a wonderful addition to your holiday table, but it’s so simple and tasty you’ll want to make it year round.
Servings 6
Calories 118kcal
Ingredients
- 1 (14 ounce) can Whole Cranberry Sauce
- 2½-3 tablespoons Orange Juice typically the juice of one large orange
- 1 tablespoon Sweet Orange Marmalade
- ½ tablespoon Orange Zest plus a pinch or two for garnish (optional)
Instructions
- Zest the orange before juicing. If you are using a zester then chop the peel finely. If you are using a Microplane chopping is not needed. Juice the orange.
- Add the cranberry sauce, orange juice, marmalade, and zest to a small saucepan. Stir well.
- Heat the sauce over medium-low heat until it just starts to simmer, about 5-7 minutes. Stir often and do not leave unattended.
- Take the saucepan off the heat and let the cranberry sauce cool down.
- Transfer it to an airtight container and refrigerate for at least few hours until chilled, 1-2 days is better.
- Remove it from the refrigerator 30 minutes before serving and stir well. Garnish with extra orange zest, if desired.
Notes
- Heating the ingredients lets the flavors combine better than just stirring the room temperature ingredients together. It only takes a few minutes, and the results are worth it.
- Make the cranberry sauce 1-2 days ahead of time and refrigerate in an airtight container. This lets the sauce set allowing the flavors to meld. Plus, it’s one less thing you need to do when preparing a big meal.
- One large orange should be plenty for this recipe, but I always buy an extra just in case. Sometimes they’re not very juicy so I like to have a backup.
Nutrition
Calories: 118kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 38mg | Fiber: 1g | Sugar: 24g | Vitamin A: 49IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.3mg