Easy Cranberry with Orange Sauce

During the holidays, my family enjoys cranberry with orange sauce for various uses. When I was a kid, I remember cranberries coming from a can in one big can-shaped clump.

Then, my mother would cut it into slices. Of course, my sister and I didn't touch it other than to make it jiggle on the plate, which made us laugh. 

Since then, I can't wait for fresh cranberries to appear in the produce section. Of course, I cook with cranberries often throughout the holidays, but one of my favorite ways is cranberry with orange sauce. 

Not only does fresh-squeezed orange juice elevate the sweet cranberries, but it also makes the perfect serving dish for a beautiful holiday table.  

What are the benefits of cooking with fresh cranberries?

According to Healthline, fresh cranberries are nearly 90% water, but the rest is primarily carbs and fiber.

The main nutrients in 1 cup (100 grams) of raw, unsweetened cranberries are (1Trusted Source):

• Calories: 46
• Water: 87%
• Protein: 0.4 grams
• Carbs: 12.2 grams
• Sugar: 4 grams
• Fiber: 4.6 grams
• Fat: 0.1 grams

Vitamins and Minerals

Cranberries are a rich source of several vitamins and minerals, especially vitamin C.

• Vitamin C. Also known as ascorbic acid, vitamin C is one of the predominant antioxidants in cranberries. It is essential for the maintenance of your skin, muscles, and bone.
• Manganese. Found in most foods, manganese is essential for growth, metabolism, and your body’s antioxidant system.
• Vitamin E. A class of essential fat-soluble antioxidants.
• Vitamin K1. Also known as phylloquinone, vitamin K1 is essential for blood clotting.
• Copper. A trace element, often low in the Western diet. Inadequate copper intake may have adverse effects on heart health (Trusted Source).

Using fresh squeezed orange juice for cranberry sauce

Not only is using fresh-squeezed orange juice nutritionally better, but it also supplies a perfect little dish to display the cranberry with orange sauce. 

Fresh juice contains more vitamins, minerals, and other nutritional compounds like enzymes and flavonoids than the canned or bottled options you find in grocery stores. Unfortunately, store-bought juices also often have added sugar!

Supermarket orange juice isn’t the simple product it may appear to be. It undergoes complex, multi-step processing and can be stored in large tanks for up to a year before being packaged for sale in stores.

So, I use my Cuisinart Citrus Juicer to juice orange, lime, and lemon juice instead of buying store-bought concentrated juices. 

FAQ

Can I use frozen cranberries instead of fresh ones?

• Yes; when making cranberry relish or sauces, thaw the berries completely, and drain any excess juices, so the excess water before combining the other ingredients. However, when baking with frozen berries, do not thaw the berries. Instead, fold them into the batter and bake. 

Can I substitute dried cranberries for fresh cranberries?

• No; unfortunately, dried berries are rehydrated and do not regain their full berry body when added to relishes, dressings, or sauces. 

How long can cranberries be frozen?

• Fresh cranberries freeze well for up to 8 months in a freezer-safe container. Always leave about 2 inches from the top of the container to avid freezer burn. 

Ingredients 

• Fresh Cranberries
• Orange Juice (fresh squeezed)
• Maple syrup or substitute date syrup
• Mint garnish (optional)
• Orange cups for serving (optional)

Tips

• After juicing the oranges, the cups are perfect for serving.
• To keep the orange halves from rolling, slice a small portion of the bottom of each orange half without cutting through the rind to the cups.
• Make this recipe ahead of time, but don't fill the orange cups until right before serving
• Store orange cups, after juicing, in a covered container in the refrigerator until ready to fill

Various ways to serve cranberry with orange sauce

As a side dish, cranberry with orange sauce is a beautiful holiday adornment. But, my family enjoys cranberry sauce for a variety of other dishes:

• Serve over Vegan Cream Cheese with crackers or vegetables.
• Use as a sandwich spread for a grilled vegetable panini sandwich. 
• Dip Baked Vegan Egg Rolls
• Place vegan lentil meatballs and cranberry with orange sauce in a crockpot for a great meatball appetizer.
• Marinate tofu for a holiday cranberry tofu recipe
• Pour on top of Chocolate Vegan Pudding, vegan vanilla pudding, or vegan ice cream.
• Toss your favorite roasted vegetables in cranberry-orange sauce and roast for a beautiful glaze
• Instead of BBQ sauce, use the cranberry-orange sauce for my Pulled Pork Sweet Potato Sandwich.

Yield: 6 servings

Cranberry with Orange Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Cranberry with Orange Sauce is a quick and easy relish perfect for a variety of holiday recipes. With only 3 ingredients, this cranberry relish recipe is so easy to make and beautiful on your holiday table.

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Ingredients

• 1 pound fresh cranberries, washed and picked over for stems and debris
• 2 cups fresh squeezed orange juice
• 2 Tablespoons Maple syrup or date syrup

Instructions

1. In a large saucepan, combine all the ingredients.
2. Cook on medium-low, stirring often.
3. The cranberries will soften and pop in the pan and caramelize with the orange juice's maple syrup and natural sugar.
4. As the liquid dissipates, all the berries will break down, thickening the mixture.
5. Cut a thin portion of the rounded bottom using the empty orange halves, so the oranges don't roll. Be careful not to break through the rind, or the cranberries will seep out the bottom.
6. Remove the pan from the stovetop and cool before placing it in the refrigerator to chill.
7. Do not fill the orange cups (if using) until right before serving.
8. Add mint leaves for garnish (optional)

Notes

Tips

1. After juicing the oranges, the cups are perfect for serving.
2. To keep the orange halves from rolling, slice a small portion of the bottom of each orange half without cutting through the rind to the cups.
3. Make this recipe ahead of time, but don't fill the orange cups until right before serving
4. Store orange cups, after juicing, in a covered container in the refrigerator until ready to fill.
5. If using frozen berries, thaw completely and drain off any excess fluid before adding the other ingredients.
6. Substitute date syrup for a lower sugar option

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Recommended Products

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• 
  365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 89Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3mgCarbohydrates 22gFiber 3gSugar 14gProtein 1g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me