Triple C Cranberry Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Fresh cranberries, dried cranberries and cranberry juice give this sauce its bright flavor. Mixed together with the bittersweet flavors of orange zest and orange marmalade, makes it a classic sauce. A perfect condiment for roast turkey, and the traditional side dishes of Thanksgiving or Christmas.
The total time does not include the minimum two hours to chill the cranberry sauce needed before serving.
Can be made 3 days ahead and stored in the refrigerator in an air tight container.
Servings: 2 1/2 cups (625 ml)
Ingredients
- 1 cup (250 ml) cranberry juice, or frozen juice concentrate thawed
- 1/3 cup (75 ml) sugar
- 1- 12 oz (350 g) package of fresh or frozen cranberries, rinsed and drained
- 1/2 cup (125 ml) dried cranberries
- 3 TB orange marmalade
- 2 TB orange zest
- 2 TB fresh orange juice
- 1/8 tsp ground allspice
Instructions
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Add the cranberry juice and sugar into a medium saucepan. Bring to a boil and stir until the sugar dissolves. Turn the heat to medium and add the fresh or frozen cranberries, and the dried cranberries to the juice. Stir and cook until the cranberries begin to pop, about 5 - 7 minutes. Continue to cook for a couple of minutes to reach the desired texture of popped cranberries to whole ones. I think it is nice to have an even ratio of both.
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Turn off the heat, and add the remaining ingredients. Stir to evenly combine.
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Pour the cranberry sauce into a storage container and cool. Once cooled, cover and refrigerate until cold, about 2 hours.
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Serve chilled.