The Best Cranberry Orange Sauce
Delicious homemade cranberry sauce made with fresh cranberries and orange. Quick and easy to make and ready in minutes.
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Ingredients
- 8 cups Fresh Cranberries
- 4 cups Sugar
- 4 cups Water
- 2 Organic Oranges, Zest and Juice
- 1 tsp Cinnamon
- ½ tsp Nutmeg
Instructions
- Wash the cranberries, drain.
- In large pot, add sugar and water and bring to a boil over medium high heat. Boil until sugar is dissolved.
- While waiting for water to boil, wash oranges. With a zester, zest orange rind and add to a bowl. Cut oranges in half and squeeze the juice into the same bowl as the zest.
- Once the sugar has dissolved, add the cranberries, orange juice and zest to pot. Add cinnamon and nutmeg and stir to combine.
- Reduce heat to medium and stir often. As the cranberries begin to soften, their skins will burst. Using the back of a spoon, gently burst the remaining berries. The sauce will begin to thicken.
- Allow to cool and store covered in the refrigerator for up to a week.
- To freeze, add sauce to freezer ready containers and store in freezer up to 6 months.
- To can, ladle sauce into hot, clean pint size jars. Wipe rims and place two-piece caps. Process in boiling water canner for 15 minutes. After 15 minutes, remove from canner and allow to cool, undisturbed for 24 hours. Check seals after 24 hours. Any that didn't seal, move to refrigerator or to freezer ready container and freeze.
- Yield: 6 Pints
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