Cranberry sauce at the Chaston house is always homemade with fresh cranberries. Making cranberry sauce is really quite easy. This orange cranberry sauce is a twist on the usual cranberry sauce. Whenever the end of October is near, we make and keep a ready supply of this sauce on hand in the refrigerator. A spoonful can accompany just about any food to which we want to add a little tartness! It is almost October 31 and we just made our first batch!
Since it’s getting closer to Halloween, check out “Haunted Heart” sung by Jo Stafford.
- 3 cups fresh cranberries
- 2 tablespoons orange juice concentrate
- ¾ cup sugar
- ¼ teaspoon dried orange zest
- Wash cranberries and sort, then put only the firm, plump ones in a large saucepan that has a lid with a vent hole for steam to escape.
- Pour water over cranberries. Add orange juice concentrate.
- Add sugar and orange zest.
- Stir to dissolve sugar.
- Put the cover on the saucepan and bring to a boil over medium heat. Turn down to low heat.
- Once the cranberries have popped, remove the lid and simmer until thickened.
- Serve warm or cold as a compliment to meats, salads, or bread.