Cranberry orange sauce –Gather ’round, sauce aficionados! Today, we’re diving into the delightful world of cranberry sauce that’s jazzed up with the zesty kick of orange and the warm embrace of cinnamon. Forget the can—this sauce is so easy, your turkey will be begging for a bath in it! Let’s get cooking!
Cranberry Sauce with Orange and Cinnamon
Behold the vibrant masterpiece you’ll create! This isn’t just any cranberry sauce; it’s a party on your plate. And just wait until your taste buds unwrap the flavors!
Ingredients
- 1 cup fresh or frozen cranberries (because no one likes a sad cranberry)
- 1/2 cup granulated sugar (sweetness overload, yes please!)
- 1/4 cup freshly squeezed orange juice (nature’s candy)
- 1 tsp orange zest (zesty explosion!)
- 1/2 tsp ground cinnamon (warmth in a sprinkle)
- 1/4 cup water (liquid gold for our concoction)
Instructions
- First, gather your cranberries like a pro fruit herder and rinse them under water. Make sure to toss those sad, wrinkly ones; they won’t add to your flavor festival!
- In a medium saucepan, combine the water, sugar, and ground cinnamon. Get it bubbling like a witch’s cauldron on Halloween!
- Add the cranberries to the pot and give them a good stir. Let them dance in the sweet & spicy potion for about 10 minutes. You’ll hear them popping—consider it their protest against canned sauce!
- Once the cranberries have burst open and become a glorious liquid jam, pour in the orange juice and add the zest. Stir it well, and let it simmer for about 5 more minutes. Your kitchen will smell like a citrus paradise!
- Remove from heat and let the sauce cool. As it cools, it’ll thicken up. It’s like magic, but with more flavor and less hocus pocus.
Now, you’ll have a beautiful bowl of cranberry sauce that screams “I’m homemade!” Whether you’re dolloping it on turkey, spreading it on biscuits, or eating it by the spoonful (no judgment here), this sauce will take your holiday table to the next level. Enjoy the sweet success of your culinary triumph!