Cranberry sauce à l’orange
2 cups (500 mL)
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.
- 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
- 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)
- 0.1 g,
- 22.2 g,
- 0.1 g,
- 0.9 g,