This simple cranberry orange sauce can simmer while the rest of the meal comes together.
Learn how to make cranberry orange sauce, and make a spot for it on your Thanksgiving table.
Why Do We Eat Cranberry Sauce at Thanksgiving?
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An indigenous fruit to North America, cranberries have long been associated with Thanksgiving.
Likely, the 1621 harvest celebration included cranberries, but not in the form we make them today.
Eighty years later,The Home Cook Bookprovided two cranberry sauce recipes, utilizing Simmons' techniques.
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He obsessively sought a way to extend the shelf life of his berries so they could be enjoyed year-round.
His experiments led to cranberry juice cocktail in 1933 and the iconic canned cranberry sauce in 1939.
The other change with dried cranberries has to do with texture.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You won’t hear any popping to clue the end of cook time.
I boiled all the ingredients for 7 minutes, stirring occasionally to keep the sauce from sticking.
But the flavor is still that wonderful sweet-tart of homemade cranberry orange sauce.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Here’s how it’s done in a nutshell.
Cranberry orange sauce is a great contender for a make-ahead dish.
Can I Freeze Cranberry Orange Sauce?
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Yes, you’re able to freeze cranberry orange sauce.
Let’s say you just can’t finish the leftover sauce in that two-week window.
Or you could make a double batch and know some will be on hand for a while.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
How To Serve Cranberry Orange Sauce
We all know it’s great with turkey.
The tart flavor cuts the richness ofgravy,mashed potatoes, and all the otherThanksgiving staples.
Ingredients
3/4cup granulated sugar
1cup fresh-squeezed orange juice (from 2-3 oranges)
1(12-oz.)
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package fresh cranberries, rinsed and drained
2cinnamon sticks
1Tbsp.
grated orange zest
1tsp.
Bring to a boil.
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Add seasonings:
Add cinnamon sticks, orange zest, and ginger.
Stir occasionally to keep the sauce from sticking to the bottom of the pan.
Let sauce cool:
Remove from burner.
Allow sauce to come to room temperature or chill before serving.
Remove cinnamon sticks before serving.
