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Cranberry sauce à l'orange

8

  • Prep Time5 min
  • Total Time5 min
  • Makes2 cups (500 mL)
*PLUS Baking Time: 60 minutes
By Chatelaine

This year, when you're roasting the Thanksgiving turkey, bake your own homemade cranberry sauce alongside. The result is a thick rich sauce—definitely more flavourful and complex than the canned stuff.

Ingredients

  • 340-g pkg frozen or fresh cranberries, about 3 cups

  • 1 1/2 cups granulated sugar

  • 1 large orange

  • 1 tsp sherry or port, optional

Instructions

  • Preheat oven to 325F (160C) if baking along with a stuffed turkey or 350F (180C) if baking with recipes mentioned below. If using frozen cranberries, place in a colander, then rinse under cold running water until partially thawed, about 2 minutes. Pat dry with paper towels. Place frozen or fresh cranberries in an 8-inch (2-L) baking dish or pie plate. Sprinkle with sugar. Finely grate 1 tablespoon (15 mL) peel from orange and squeeze out 1/2 cup (125 mL) juice. Stir peel and juice into cranberry mixture.

  • Bake, uncovered, in preheated 325F (160C) oven until cranberries break down and begin to thicken into a sauce-like consistency, about 1 hour. Stir halfway through baking.

  • Remove from oven and stir in sherry or port, if using. Sauce will thicken even more as it cools. It's wonderful served warm, at room temperature or chilled. This sauce goes beautifully with Savoury Roasted Turkey Breasts (also in the Recipe File) as well as Wild Rice-and-Pecan Bake (also in the Recipe File). Sauce will keep well, refrigerated, up to 2 weeks.

Nutrition (per serving)

Calories 86, Protein 0.1g, Carbohydrates 22.2g, Fat 0.1g, Fibre 0.9g.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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