Cranberry Sauce is such a great holiday staple. Our family goes crazy for it! I always make a pretty full batch because everyone goes for at least seconds on this yummy side!
Cranberry Sauce is known to have a pretty bitter taste. I have a few tricks up my sleeve to help take that down a notch and add a undeniable savory-sweet taste that brings your holiday sauce to the next level.
My secret? Oranges and raspberries. Yeah, I said it. This combination may sound a little “iffy” but it is seriously the best cranberry sauce I’ve ever had. Give it a try on your next feast and your friends and fam will thank you. Promise.
As an Amazon affiliate, I earn on qualifying purchases. As always, these opinions are my own and I will never recommend anything I wouldn’t use myself. You can find my disclosure here.
One great trick is to prepare this sauce ahead of time so it is one less thing to have to make on Thanksgiving. In the directions I give instructions on how to store it so you can have this be a simple addition to your meal without the stress.
What you’ll need:
6 cups of fresh cranberries
2 cups of fresh raspberries
2 oranges
1/4 cup of honey
3 dashes of cinnamon
Pinch of salt
How to Prepare:
Rinse the cranberries through with a strainer. It’s a great way to also pick through any that have softened. Dump the cranberries into a large pot.
Zest and juice oranges then add it to the pot.
Pour in honey. Then give all the ingredients a good stir.
Turn the stove on medium-low heat and stir occasionally. Once the liquid starts to boil add the raspberries and continue to stir intermittently.
Once the cranberries thicken take off the heat and place in a serving container as it will continue to thicken and set.
If you are making this ahead place in an air tight container and freeze for up to three months. Once you’re ready to serve, place the container in the fridge overnight and it will be ready to go the next afternoon!
Serve warm or cool. Either way this is a fantastic treat to your feast!
| Prep Time | 5 Minuets |
| Cook Time | 15 Minuets |
| Servings |
People
|
- 6 Cups Fresh Cranberries
- 2 Cups Fresh Raspberries
- 2 Oranges
- 1/4 Cup Honey
- 3 Dashes Cinnamon
- 1 Pinch Salt
Ingredients
|
|
- Rinse the cranberries through with a strainer. This is also a great way to also pick through any that have softened. Dump the cranberries into a large pot.
- Zest and juice oranges then add it to the pot.
- Pour in honey. Then give all the ingredients a good stir.
- Turn the stove on medium-low heat and stir occasionally. Once the liquid starts to boil add the raspberries and continue to stir intermittently.
- Once the cranberries thicken take off the heat and place in a serving container as it will continue to thicken and set.
- Serve warm or cool. Either way this is a fantastic treat to your feast!
If you are making this ahead place in an air tight container and freeze for up to three months. Once you’re ready to serve, place the container in the fridge overnight and it will be ready to go the next afternoon!
Barbara Talaska
Can I use maple syrup instead of honey? I can’t eat I react to it.
Amy
Hi, Barbara! Yes, you can use pure maple syrup. However, I may add a little extra + increase the cooking time a bit for sweetness. (Honey is sweeter than maple syrup.)