Cranberry orange sauce

Cranberry Orange Sauce

By Chris Newport, MS, RDN/LDN, CISSN

Every year at Thanksgiving, I’m always asked to make fresh cranberry sauce. Seeing that it’s the fastest and easiest dish to make of the entire meal, I’m game.

Plus, cranberries are a healthy fruit that are uniquely rich in bioactive compounds called “A-type proanthocyanidins (PACs),” which have been mostly researched for their positive effects on urinary tract and cardiovascular health.

Cranberries are naturally tart, which means that you have to add sweetener in order to make them palatable. Yes, it’s important to limit added sugars in our diet, especially if you’re headed for pie (and other sugary foods) on Thanksgiving Day. But if you keep your portions in check and stay active, you should be okay. Check out our video on portion control during the holidays here.

If you’re concerned about the added sugars (whether they’re from “natural sources” or not), taste it along the way to make sure you’re found the right sweetness for you. Over the years, I’ve tried regular sugar, maple syrup, honey, brown sugar and orange juice to sweeten it. I tend to return to a good quality honey (like a wildflower honey) and orange juice.

Give it a try and let us know what you think!

Cranberry Orange Sauce
Cranberry Orange Sauce
Print Recipe
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Cranberry Orange Sauce
Cranberry Orange Sauce
Print Recipe
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Ingredients
Servings: people
Units:
Instructions
  1. Combine orange juice, honey, cranberries, and salt in a medium non-reactive saucepan over medium heat. Simmer until slightly thickened and most of the berries have burst, about 5-15 minutes. Add extra water or orange juice if it's too thick. Mix in optional spices if desired. Taste and adjust sweetness if necessary.
  2. Remove from heat and allow to cool for at least 1 hour. Can be made ahead of time and refrigerated for up to 1 week. Garnish with orange zest and serve.
Recipe Notes

Recipe makes ~2 cups. Each serving is about 1/4 cup, with 90 calories (24g carbs, 1g protein, 0g fat, 22% DV vitamin C)

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