Tuesday, November 17, 2015

Cranberry Orange Sauce

Thanksgiving is NEXT WEEK people!

Can you believe it?  It seems like yesterday we were lounging in the pool and soaking up the sun and now here we are about to give thanks, celebrate the birth of our amazing Savior and ring in the new year.  Where, oh where, has the time gone?

This week and next week are dedicated to Thanksgiving eats.  I'm sure you all have the turkey and dressing care of but I'll be sharing a variety of appetizers and desserts...and just maybe a side or two.  Yesterday I shared a delicious, oh-so-addicting, and very easy caramel apple dip.  This dip is to die for and is perfect to snack on before or after the big meal and it's also great to whip up for drop-in visitors through-out the holiday season.

Today, I'm sharing a super simple cranberry sauce.  Because, what is Thanksgiving without that tart cranberry goodness?

Now, how many of you grew up with that jellied cranberry sauce from the can, complete with the ridges?  I'm waiving my hand over here.  I loved that stuff, and still do.  But that hasn't stopped me with playing around with other cranberry sauce recipes over the years.  And this year I have a sauce that is so easy and only requires 4 ingredients.
That's right, 4!

This cranberry sauce is elevated with the flavor from both the zest and juice of an orange, making a delicious and elegant side for your holiday meal.  It also makes a delicious spread on a sandwich featuring some of those delicious leftovers.

3 Ingredient Cranberry-Orange Sauce

1 Pound fresh or frozen cranberries (not dried)
3/4 Cup + 1 Tbsp sugar
1/2 Cup water
1 Orange, zested and juiced
Pinch of salt


Combine water, sugar, and orange juice in a sauce pan over high heat.  Bring mixture to a boil then add cranberries, salt and orange zest, stir to combine and reduce to a simmer.  Allow mixture to simmer, until most of the skins have burst (about 10 to 15 minutes) and remove from heat.  Stir and transfer to serving dish.  Cover and chill until ready to serve.

*Can be made in advanced and stored in the refrigerator for 3-4 days.

Recipe source: A Lynsey original

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