{"id":6476,"date":"2010-11-23T14:48:10","date_gmt":"2010-11-23T19:48:10","guid":{"rendered":"http:\/\/canyoustayfordinner.com\/?p=6476"},"modified":"2016-08-24T16:43:42","modified_gmt":"2016-08-24T20:43:42","slug":"cranberry-orange-sauce","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/cranberry-orange-sauce\/","title":{"rendered":"Cranberry Orange Sauce"},"content":{"rendered":"

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I whole-heartedly and unabashedly love cranberry sauce. And if I didn’t have to show a shred of consideration for my fellow Thanksgiving diners, I can promise I’d tuck that ruby red berry bowlful under my arm and head for the hills, spoon in hand.<\/p>\n

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And this year I just might.<\/p>\n

But not before I share my favorite recipe with you. This tried and true berry sauce is tart, zesty, and bright from simmering in a pot with fresh orange juice. It’s jellied yet pleasantly plump with whole berries. It’s magenta on fire.<\/p>\n

Here’s how I make it year after year:<\/p>\n

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In a small saucepan, set over medium heat, dissolve 3\/4 cup sugar in 1 cup of 100% pure, freshly squeezed orange juice with 2 teaspoons orange zest.<\/p>\n

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Bring that to a simmer.<\/p>\n

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Pour in a full 12 oz bag of fresh cranberries.<\/p>\n

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Now bring the berries to a simmer and let them cook for 10 minutes, reducing the heat to medium-low if they begin to bubble too furiously.<\/p>\n

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You’ll know they’re done when they all begin to pop open, and the mixture thickens slightly.<\/p>\n

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Remove from heat and pour the berries into a non-reactive bowl. They will thicken significantly as they cool.<\/p>\n

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Cranberry sauce can be made up to a week ahead of time and stored in the refrigerator. I like to store it in old, cleaned out jam jars. I especially like the Bonne Maman jars for their red plaid caps.<\/p>\n

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Cranberry Orange Sauce<\/h2>\n

1 cup pure, freshly squeezed orange juice<\/p>\n

2 tsp orange zest<\/p>\n

3\/4 cup granulated sugar<\/p>\n

12 oz fresh cranberries (1 standard sized bag)<\/p>\n

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In a medium saucepan set over medium heat, heat the orange juice and zest. Add the sugar and stir to dissolve. Stir in the cranberries and bring the mixture to a simmer. Cook until the cranberries begin to pop (about 10 minutes). Remove the pot from heat and pour into a bowl. Cranberry sauce thickens as it cools.<\/p>\n

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  I whole-heartedly and unabashedly love cranberry sauce. And if I didn’t have to show a shred of consideration for …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1075],"tags":[187,196,217,219,381,527,528,741,817],"class_list":["post-6476","post","type-post","status-publish","hentry","category-sauces","tag-citrus","tag-condiment","tag-cranberries","tag-cranberry-sauce","tag-holiday","tag-orange","tag-orange-juice","tag-thanksgiving","tag-zest"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/6476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=6476"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/6476\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=6476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=6476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=6476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}