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My review
Oranged Cranberry Sauce
TEXASREP
"This recipe was graciously shared with me by a Jamaican friend many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not 'gel,' but you do want to cook it long enough to make a good, thick consistency."
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Ingredients
1 h 25 m servings 93 calsOriginal recipe yields 24 servings
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Directions
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Prep
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- In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.
Nutrition Facts
Per Serving: 93 calories; 0.1 g fat; 23.9 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition
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Reviews
Read all reviews 231291 Ratings
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Most helpful positive review
12/27/2001
This was a hit on Thanksgiving, a nice change of pace. While I liked it , it was a bit tangy for me as I am not a big fan of citrus zest, but it had a great holiday flavor that my family loved....
Most helpful critical review
10/11/2009
I'm giving this one star, simply because this is much too long to cook any cranberry sauce. Cranberries become bitter if they are cooked after they pop. I'm guessing that's why the recipe calls ...
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12/27/2001
This was a hit on Thanksgiving, a nice change of pace. While I liked it , it was a bit tangy for me as I am not a big fan of citrus zest, but it had a great holiday flavor that my family loved....
12/22/2001
Oh my goodness, this was incredible! I've never made cranberry sauce from scratch before... but no more canned stuff for me. This stuff was so good I almost felt like eating it like soup! Go...
11/26/2001
This sauce has a very "robust" flavor that was too strong for some of our family - but I enjoyed it. My only warning is that you need to hold the cranberries down with your hand(s) or something...
11/23/2001
This was my first time making cranberry sauce from scratch. This turned out fabulous! It ended up cooking for about 2 hours, but well worth it. Won't be buying that canned muck again...:)
10/11/2009
I'm giving this one star, simply because this is much too long to cook any cranberry sauce. Cranberries become bitter if they are cooked after they pop. I'm guessing that's why the recipe calls ...
11/26/2005
My mother requested this recipe for Thanksgiving and after a first disasterous attempt in the crockpot (don't cook cranberries in the crockpot!!!!), it came out really well. My husband loved it...
7/3/2004
Delicious and a great alternative to canned cranberry sauce. My family was relieved to not see the can-shaped gelationous blob this year. Be careful how much water you put in it, and I like to o...
12/5/2005
I made this for Thanksgiving. Other reviews said it took about 3 hrs to thicken. It did; however, I think it wouldn't have taken so long if I hadn't lowered it so low. The recipe said "simmer...