Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work beautifully in this recipe with no need to thaw them first. You might need to extend the cooking time by 2-3 minutes since they'll start out colder.

How can I make this sauce less sweet?

Start by reducing the sugar to 1 cup. You can also add a tablespoon of lemon juice at the end to increase tartness without affecting the consistency. Remember that cranberries are naturally very tart, so some sweetener is necessary.

Is there a substitute for the alcohol in this recipe?

Yes, simply replace the Cointreau or Grand Marnier with orange juice and add an extra teaspoon of orange zest. You'll maintain the orange flavor without using alcohol.

Why didn't my sauce thicken properly?

Cranberries contain natural pectin that thickens the sauce as it cools. If your sauce seems thin, let it cool completely before judging its thickness. If it's still too thin, simmer for a few more minutes to reduce further or add a teaspoon of cornstarch dissolved in water.

Cranberry Orange Sauce Recipe

Description

A delightful and tangy cranberry orange sauce, enhanced with warm spices and a splash of Cointreau, perfect for holiday meals or as a versatile condiment.

Ingredients

Units Scale

Main Ingredients

1 1/3 cups granulated sugar
1 tablespoon grated fresh ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup pure cranberry juice
1/3 cup Cointreau, or Grand Marnier
12 oz fresh cranberries
Zest of 2 large oranges

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Instructions

Combine Ingredients: In a large saucepan over medium-high heat, combine sugar, grated ginger, cinnamon, salt, and cranberry juice. Stir thoroughly and bring the mixture to a boil.
Add Liquor and Berries: Once boiling, add the Cointreau and fresh cranberries into the saucepan. Let it return to a vigorous boil.
Simmer: Reduce the heat to a simmer and allow the mixture to cook for about 10 minutes, or until the cranberries start to pop, releasing their natural juices and thickening the sauce.
Add Orange Zest: Remove the saucepan from the heat and stir in the zest of 2 large oranges, evenly incorporating it into the sauce.
Serve and Store: Serve the cranberry orange sauce warm, or refrigerate it until cold to serve chilled.

Notes

Storage: Pour the sauce into an airtight container and refrigerate it for up to 2 weeks. Store it at the back of the fridge where it stays coldest.
Freeze: Transfer the sauce into freezer-friendly bags or containers in serving-size portions to avoid food waste. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before use.
Reheat: To reheat, microwave the sauce in 15-second intervals until warm. Alternatively, heat it in a pot over medium heat for 8-9 minutes, stirring occasionally.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 27g
Sodium: 105mg
Fat: 0.1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 0.3g
Cholesterol: 0mg