My Favorite Cranberry Orange Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Zest and juice from 1 navel orange
  • Water
  • 1 cup organic sugar
  • ¼ teaspoon sea salt
  • 12-ounce bag cranberries (washed and picked through)
  • 2 tablespoons Cointreau (or Triple Sec)
Instructions
  1. Zest the orange, cut it in half, and squeeze the juice into a measuring cup. You should have ⅓ to ½ cup of juice, depending on how large your orange was. Add enough water to the orange juice to make ¾ cup of liquid.
  2. Put the orange juice, water, zest, and sugar into a saucepan over high heat and bring to a boil.
  3. Make sure the sugar is dissolved, and stir in the cranberries. Return the mixture to a boil.
  4. Once it boils again, turn down the heat and let it simmer for about 8 minutes until about half the berries have popped open and the mixture is thickened and saucy. If the mixture doesn't seem thickened and saucy enough for you, let it cook about 2-3 minutes more.
  5. Remove from heat, and stir in the Cointreau or Triple Sec. Let it cool and transfer to a bowl.
  6. You can make this up to a week ahead of Thanksgiving, but I usually do about 2-3 days before. Just refrigerate in a covered container, and bring to room temperature before serving.
  7. Note - A lot of recipes will say to cook the cranberries for 5 minutes. But when I've followed that advice, the cranberries don't seem cooked enough for my hubby's Southern palate. So, I cook them a bit longer, and he and his wonderful family are always pleased with the results!
Notes
© 2018 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/is-field-roast-foragers-roast-a-viable-vegan-turkey-alternative/