Yay! The holidays are here and fresh cranberries are abundant in the market once again. These scarlet gems of nature are festive fun and nourishing too. My recipe for orange cranberry sauce has the perfect flavor balance of tart, sweet spice and is so easy to prepare. A naturally sweetened, healthy side that pairs well with so many meals; turkey, pork, bacon, ham or lamb. I like to prepare a large batch and freeze the extra for future wintertime meals. It is very easy to avoid the can of “cran” with this beautiful side at your next holiday feast!
My little ones loves to clean the berries, sorting out the “mushy” ones before we watch them burst in the pot of orange spice on the stove.
- 24 ounces fresh cranberries, cleaned
- 1 1/2 cups orange juice
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 3 Tbs. orange liquor (blended with cognac)
- 1 Tbs. water
- 1 envelope plain gelatin powder (1 Tbs.)
- 1/2 cup raw honey
- 1 tsp. pure vanilla extract
- 1 15 ounce can mandarin oranges, drained (optional)
- Combine the cranberries, orange juice, cinnamon and cloves in a large sauce pan, bring to a simmer uncovered over med-high heat. Continue to simmer until the berries begin to burst about 5-7 minutes.
- Place the liquor and water in a large bowl. Sprinkle the gelatin powder over the top to soften (1 minute). Mix the hot berry mixture into the softened gelatin. Let cool for 20 minutes and then stir in the honey and mandarin oranges.
- This recipe makes approximately 6 cups of cranberry sauce. Store in the fridge for up to 10 days or freeze for up to 6 months.