It’s beginning to smell a lot like Thanksgiving in here. This is my favorite orange cranberry sauce recipe. It’s quick and easy and doesn’t require any fancy ingredients. Make it today or tomorrow morning. It’s best when the flavors have time to develop.
It’s also really amazing warmed up and slathered on vanilla ice cream. Maybe with a little brandy.
You can control the thickness and texture of this sauce. I like it chunky, so I don’t cook it down very much. I stir in the slurry once the cranberries start popping and are easily broken up. You can also use an immersion blender to blend the skins for a smoother sauce, but I don’t think it’s as yummy without the texture from the fruit and skin. Total personal preference.
Easy Orange Cranberry Sauce
1 bag cranberries
1/4 c Orange Juice, plus extra for slurry
zest of one orange
1/2c sugar (or to taste)
1 tsp pumpkin pie spice
1 TBSP cornstarch
Put cranberries, sugar, oj, zest, and spice in a saucepan. Simmer until cranberries start bursting open and cooking down a little (I like mine chunky, but you can cook it down as much as you want.) Mix the cornstarch with an extra 2 TBSP of orange juice and stir slurry into mixture. Let mixture thicken and remove from heat. It’ll thicken even more as it cools.
Store in an airtight container in the fridge. Best if made at least 24 hours in advance.
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