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.
Orange Cranberry Sauce
Ingredients
- 3 cups fresh cranberries
- 2 tablespoons orange juice concentrate
- ¾ cup sugar
- ¼ teaspoon dried orange zest
Instructions
- 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.
