Festive Cranberry-Orange Sauce
This was SO GOOD. We ate it for days after Thanksgiving, and when the container in the refrigerator was empty, I made another batch! It’s incredibly simple and the perfect accompaniment to any poultry dish.
Ingredients
Method
- Zest the orange peel until you have 1 tablespoon.
- Squeeze the orange until you have ¼ cup juice.
- Mix the cranberries, orange zest, sugar, water, salt, and cinnamon in a saucepan. Bring to a boil and boil for 10 minutes.
- Dissolve the cornstarch in the orange juice.
- Slowly add to the cranberry mixture, stirring constantly. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes.
Nutrition
Notes
I served it cold with Thanksgiving dinner. Very high in vitamin C, low in sodium, with no saturated fat and no cholesterol.
Thanks for hosting me on your blog, Hallee!