Cranberry with Orange Sauce

5 from 8 votes

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

Prep Time5

Cook Time15

Total Time20

Course: Sauces, Dips & Dressings

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 90kcal

Author: Kathy Carmichael

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

In a large saucepan, combine all the ingredients.
Cook on medium-low, stirring often.
The cranberries will soften and pop in the pan and caramelize with the orange juice's maple syrup and natural sugar.
As the liquid dissipates, all the berries will break down, thickening the mixture.
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.
Remove the pan from the stovetop and cool it before placing it in the refrigerator to chill.
Do not fill the orange cups (if using) until right before serving.
Add mint leaves for garnish (optional).

Video

Notes

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.
If using frozen berries, thaw completely and drain off any excess fluid before adding the other ingredients.
Substitute date syrup for a lower sugar option.

Nutrition