Blood Orange Cranberry Sauce Recipe
Zest up your holiday side dishes this year
Cranberry sauce is almost as much a staple of any Thanksgiving or holiday spread as turkey and gravy. When we think of it our minds jump right to a can shaped cylinder with an almost jello like consistency to it. Don't you think it's time to upgrade your side dishes this year? At Brightview Senior Living communities, all of our dining service directors, chefs, and cooks strive to bring delicious meals to our residents daily, and we want to share our culinary excellence with you this holiday season. This blood orange cranberry sauce recipe is going to win over even the pickiest eater at your table. The best part? It's also going to be the easiest dish you'll make all day.
From Scratch vs. from the can
One of the biggest impacts making your sauce from scratch has is the amount of sugar in the dish. When it comes to the canned stuff, you can expect a much higher amount of sugar is going to be in each bite. When you're making it from scratch, you'll end up using way less sugar and your final product is going to be tastier.
What do you need to make the sauce?
When we promised you an easy recipe, we meant it! This dish needs only four ingredients: sugar (but only a bit), water, blood oranges, and cranberries (either fresh or frozen). You can make this dish far ahead of meal time so you won't have to worry about burning your mashed potatoes while whipping this up. We hope you enjoy this wonderful blood orange cranberry sauce recipe and instructional video below. Happy Holidays!
Blood orange Cranberry sauce Recipe
- 2 pounds fresh cranberries (frozen is fine if no fresh are available)
- 2 cups granulated sugar
- 1½ cups water
- 6 blood oranges - zested, peeled, seeded, and rough chopped (generally only a few seeds in each)
- In a medium sauce pot add all of the cranberries, sugar, and water.
- Place on stove at medium low heat. Bring to a very light simmer and cook until the cranberries start splitting open.
- Continue cooking on medium low heat and add in the chopped blood oranges.
- Cook until all cranberries have popped open.
- Turn stove off and let cool for 30-45 minutes. Transfer to a food safe container and refrigerate until 40 degrees then cover until ready to serve.