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
Ingredients
- 12 oz fresh or frozen cranberries washed and picked through
- 1/2 cup orange juice freshly squeezed, if possible
- 1/2 cup honey
- 1/4 tsp salt
- pinch cinnamon optional
- pinch cayenne optional
- orange zest for garnish
Instructions
- 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.
- 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.
