Apple-Orange Cranberry Sauce
Apple-Orange Cranberry Sauce is rated
out of
5 by
40.
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
20
Makes 3 1/2 to 4 cups.
Cranberry sauce has always been part of the traditional Thanksgiving menu. In the 1960s, an uncooked sauce of coarsely ground cranberries and oranges became a national favorite. But since then, the original quickly cooked cranberry sauce has regained its popularity, with many variations such as this one with apple, orange and a hint of spice.
Ingredients:
- 1/2 orange
- 2 cups water
- 1 tart apple, such as Granny Smith, pippin or
McIntosh - 3 cups fresh cranberries
- 1 1/4 cups sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
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Directions:
Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.
Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.
Makes 3 1/2 to 4 cups.
Adapted from
Williams-Sonoma Kitchen Library Series,
Thanksgiving & Christmas,
by Chuck Williams
(Time-Life Books, 1993).
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Rated 5 out of
5
by
sunsetriver from
Star of the Show!
This is the best cranberry sauce recipe out there. It has a simple elegance that will make your dinner guests appreciate your class and style and will definitely set the tone that you know what you are doing in the kitchen.
Tips:
*When cutting the orange peel, cut into very small pieces making sure to get rid of the pith (bitter white tissue part).
*Make it the day before, takes the bite/bitterness out of the berries.
Think of it like your stews and sauces how they taste so much better the next day; the same holds true for this dish.
I have converted several people who would only eat the "canned stuff" with this recipe. Will I try others? Yes, but I haven't found one that is better than this one.
Date published: 2024-12-23
Rated 5 out of
5
by
Becky74 from
Hands Down the BEST CRANBERRY SAUCE
Been making this for years and always double the ingredients. I omit the step with the water and rind. I just add the juice and zest from the oranges. I also add a pinch of salt with the sugar, cinnamon and cloves. Amazing stuff!!!
Date published: 2024-11-25
Rated 5 out of
5
by
Rachel from
The ONLY Cranberry Sauce
My family has been making this recipe for years! It’s perfect. Even family members who dislike cranberry sauce like this one. It makes the house smell like Christmas. I’m not a fan of using it on poultry but I spread it on toast all winter long, and even turn some of it into turnovers using some puff pastry. For those wondering about the water, it is only used to boil the orange rind (and then discarded).
Date published: 2023-11-26
Rated 5 out of
5
by
Kitty from
The only!
I have used this recipe every Thanksgiving for the past 10 years. It would not be Thanksgiving dinner without . Everyone raves about it.
Date published: 2023-11-23
Rated 5 out of
5
by
Caroline from
Best recipe - I have used this one for years.
If you thought you didn't like cranberries, you will love them for sure after eating this dish. Highly recommended.
Date published: 2023-11-23
Rated 5 out of
5
by
DerwoodGayleon from
GO TO CRANBERRY SAUCE
This is my go to cranberry sauce for the last 10 years. I tend to try a new cranberry sauce recipe every other year or so but always make this one as well. It beats out the new new sauce every time.
Date published: 2023-11-22
Rated 5 out of
5
by
Derwoodgayleon from
Go to cranberry sauce
I’ve tried about a dozen cranberry sauces over the years is this is still my “go to” sauce. Amazing bold flavor, I always get compliments on it and several friends have adopted it as their go to sauce as well.
Date published: 2022-11-23
Rated 5 out of
5
by
Joostbomb from
Just needed a drizzle of maple syrup
I made this with my twin for thanksgiving and it was a little to tart when we finished so rather than going back to add the sugar we drizzled maple syrup on it and it is delicious. I would like to state we were a little confused on the two cups of water… but after doing a few searches we decided it was just for the orange rinds and not to be added into the sauce. We are noobs, but used some brains to get it right! We will make this again! Thank you for sharing.
Date published: 2021-11-25