Cranberry Orange Sauce

Enjoy this savory cranberry-orange sauce ready with just 5 ingredients and 2 steps -- perfect accompaniment to your poultry, pork or ham.


8 servings (1/4 cup each)


1 (12 ounce) bag fresh cranberries
1 1/3 cups granulated (white) sugar
1 tablespoon finely shredded orange peel
1/4 cup water
2 tablespoons lemon juice
1/4 cup orange-flavored liqueur or orange juice


In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved.

Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop. Stir in liqueur. Refrigerate about 1 hour or until completely cooled.

Estimated Time

Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes

Additional Information

Leftover cranberry sauce can be stored in the refrigerator for up to six weeks. The acid in the cranberries and the added sugar help preserve the sauce. Use it as an accompaniment to poultry, pork or ham.

Cranberries are native to Massachusetts and were part of the diets of the early colonists.

Nutritional Information

Amount per serving: Calories 180 (Calories from Fat 0), Total Fat 0 g (Saturated Fat 0 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 0 mg; Total Carbohydrate 41 g (Dietary Fiber 2 g, Sugars 37 g), Protein 0 g; Exchanges: 1 Fruit; 2 Other Carbohydrate; Carbohydrate Choices: 3

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