this Cranberry Dressing Recipe It’s a classic holiday side dish you’ll make year after year! It features cranberries simmered with maple syrup, cinnamon, ginger, golden raisins, and orange zest to create a sweet, tangy, and delicious sauce.
Easy Cranberry Orange Sauce
Thanksgiving is in my heart! Of course, the same goes for the Thanksgiving menu.
I can’t wait for all these classic homemade treats…you can bet this cranberry relish recipe is going to be a hit.It’s quick and easy to make, requires only a few simple ingredients, and tastes great too Astonishing!
Everyone at holiday parties will ask for the recipe. You’ll never go back to store-bought cranberry sauce again!
What is the difference between cranberry sauce and cranberry sauce?
The real difference is that cranberry sauce is cooked, while cranberry sauce is made from raw ingredients. I think this recipe is tastier because it has more texture than traditional smooth cranberry sauce.
I guess, Technically speaking, Because this is cooked, it’s more like a sauce. Call it whatever you want…it’s delicious either way!
What is cranberry sauce made of?
- water And maple sugar: We dissolve maple sugar in water to start the sauce and add just the right amount of sweetness.
- Ginger powder: Freshly grated ginger adds a spicy layer of flavor to the sauce.
- cranberry: You will need 1 cup of fresh cranberries. Look for brightly colored cranberries that are firm to the touch and only slightly deformed.
- Cinnamon: I like to stick with cinnamon, but if you like a little extra sweet spiciness, feel free to add other sweet spices like nutmeg or cloves.
- Golden raisins: The golden raisins absorb the flavor and sweetness of the sauce and provide a delicious texture.
- Orange peel: A sprinkle of orange zest perfectly brings out all the cranberry sauce flavor.
How to Make Cranberry Sauce
This cranberry relish recipe takes almost no time to put together! This may take a little more effort than opening a can, but it’s worth it.
- Make simple syrup: In a small pot, combine maple sugar and water. Boil over high heat until sugar dissolves.
- Add other ingredients: Add the grated ginger, fresh cranberries, cinnamon and raisins and boil until all the water has evaporated. Once the sauce is cooked and thickened, sprinkle with orange zest and serve.
Should cranberry sauce be eaten cold or hot?
This cranberry dressing can be served hot fresh from the pan or cooled to room temperature (or even chilled in the refrigerator) before serving. Whichever way you choose, it tastes delicious!
Tips and Notes
- Stir occasionally. While the cranberry sauce is boiling, make sure to check and stir it often to make sure it doesn’t burn or stick to the bottom of the pan.
- Play with it. If you like a more tart sauce, add less sugar. If you like it sweeter, add a little sugar or even a little maple syrup. This is homemade, so make it yourself!
- Play with texture. Feel free to add other mix-ins like diced apples, chopped walnuts or pecans, or even diced jalapenos for a sweet and spicy cranberry sauce!
Food recommendations
This cranberry condiment is holiday classicso I love serving it with a classic turkey dinner and all the best holiday side dishes!
Here are some of my favorite pairings:
Are there any leftovers?
Spread the remaining cranberry sauce on top cookieServe Pumpkin Muffinsserve it with goat cheese and crackers, or spread it on a slice cheesecake or pound cake!
How to store
Store leftover homemade cranberry orange sauce in an airtight container in the refrigerator for up to 10 days. You can take leftovers straight from the refrigerator and bring them to room temperature, or warm them slightly first.
You can also freeze it for longer storage! Simply cool completely and store in a freezer-safe container for up to 2 months. When you’re ready to eat again, thaw it in the refrigerator overnight before eating.
More Thanksgiving Side Dishes
- 1 cup water
- 1/2 cup maple sugar
- 1/2 teaspoon minced ginger
- 1 cup fresh cranberries
- 3/4 teaspoon Cinnamon
- 1 cup golden raisins
- 1 tsp – 1 tbsp orange zest for decoration
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Place maple sugar and water in a small saucepan and boil over high heat until sugar dissolves.
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Add all the ingredients except the orange zest and boil for 20 minutes, or until all the water has evaporated (stirring occasionally so the mixture doesn’t burn on the bottom and sides of the pan).
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Sprinkle with orange zest and enjoy!
- store: Cranberry sauce will keep in the refrigerator for 7-10 days.
Serve: 8GCalories: 151kilocaloriescarbohydrate: 37.8Gprotein: 0.4Gfat: 0.2Gsodium: 28milligramsfiber: 3.7Gsugar: 29.2G
