Cranberry-Orange Sauce
Sweet-and-tangy cranberry sauce with orange for turkey, duck, or roast pork. Ready in 15 minutes.
- Time
- 20 min
- Serving
- 92 kcal
- Ingredients
- ≈ $0.58
- Protein
- 0 g
Ingredients
- 1 Frozen cranberriespack 300 g ≈ $3.00 50 g
- 2 Sugar 15 g
- 3 Oranges≈ $3.80 per kg 20 g
- 4 Cinnamon to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Dump frozen1 cranberries (no thawing) into a saucepan, add sugar, orange3 juice, and finely grated orange zest. Stir in cinnamon.
Simmer over medium heat for 10–12 minutes, stirring occasionally, until berries burst and sauce thickens.
Remove from heat—it’ll thicken more as it cools. Serve warm or chilled. Keeps in the fridge for a week.
Tips
- Why it works
- Use frozen cranberries straight from the freezer to avoid watery sauce. They release moisture gradually as they thaw and cook.
- Substitutions
- Replace orange zest with 1 tsp lemon zest for sharper tang; swap sugar for honey (15g) for deeper flavor but watch for faster caramelization.
- Common mistakes
- Overcooking turns sauce mushy and dark. Stop when berries pop and liquid reduces; it thickens further off heat.
- Storing and reheating
- Stores 7 days in the fridge; reheat gently in a saucepan for 2–3 minutes. Freezes for 3 months but texture softens.
- Serve with
- Pair with roast pork chops or as a topping for yogurt with granola for breakfast.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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