Cranberry Orange Sauce

I have a confession.  I have never been a cranberry sauce person.  I think the only one in my family who ate it every year was my dad… who knows maybe my siblings did too and I just don’t remember.  However I decided to make my own and see if I liked it any better:-)DSC_0761Have you ever eaten a plain fresh cranberry?  I’m sure they have amazing health benefits… but not exactly my berry of choice to munch on.  That is probably why so many cranberry dishes are coupled with lots of sugar.  In an effort to cut back on the needed sugar I decided to pair the cranberries with some oranges.  And let’s be honest, oranges make everything better.  I was talking to my mom yesterday and she told me that my niece must take after me because she had just eaten three oranges.  I am not sure if that was her snack or dinner, but either way I was feeling rather proud that she was so wise in her food selection. DSC_0650DSC_0777I put the berries, orange zest and orange juice into a medium saucepan and brought the liquid to a boil adding in the agave, cinnamon and nutmeg.  I used ground cinnamon, but I know there are recipes that boil the sauce with a couple cinnamon sticks and let the flavor soak in that way (you later remove the sticks, of course).  Once your mixture is boiling, reduce the heat and continue stirring on a simmer for approximately 15 minutes or until all of your berries have popped and become part of the sauce.  Transfer sauce to a container and set out to cool.  DSC_0773DSC_0795I was a little nervous about how it turned out because the flavor is intense (I was trying it plain).  My husband reassured me that once paired with other foods it was the perfect amount of intensity… So I am taking his word for it!  I love the orange coloring behind the cranberry.  If you want the cinnamon and nutmeg to have a louder voice go ahead and add a little bit more.  DSC_0852

Cranberry Orange Sauce

12 oz bag of cranberries, fresh or frozen

Orange Zest, half of an orange

1 C fresh orange juice

3/8 C agave/honey

1/2 t cinnamon

1/4 t nutmeg

  1. Place cranberries, zest, juice, agave, cinnamon and nutmeg into a pot and place the stove on medium-high until it has reached a boil.
  2. Reduce heat to a simmer and stir frequently for approximately 15 minutes or until all the cranberries have blended together.
  3. Pour into a bowl and leave to cool.

We have what is my favorite thanksgiving creation of this season coming up tomorrow.  I realize it will probably be a little late for others to use the recipe in their feasting…  I will work on better timing next year:-)  You should still be excited for it though:-) Have a wonderful Wednesday!  Remember all the joy we have to celebrate in the midst of the hectic preparations that accompany it!  Until tomorrow!DSC_0801DSC_0861DSC_0831

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