I had never experienced homemade cranberry sauce until a few years ago. The only version that sat on our non-traditional Thanksgiving table was the jellied version from OceanSpray.
For goodness sake, most of the time we were eating enchiladas and Spanish rice during the holidays; the cranberry sauce was only there because Mom loved it.
A few years ago she started experimenting with a version made with orange juice and maple syrup. I was hesitant at first, but Mom encouraged me to try a little of her beautiful maroon cranberries. I scooped the cranberries onto a baked sweet potato with a little roasted turkey breast on the side. Two bites in and I was in heaven! The cranberries weren’t overly sweet, they were a little tart, but oh so perfect in every way.
For the next week, I enjoyed leftover the homemade cranberry sauce in smoothies, on my yogurt and on cottage cheese toast with avocado! And now I’m so, so excited to share this recipe with you in partnership with my friends at Peapod for their new site FromThePod.com. It’s one that you’ll keep and make year after year, I guarantee it.
This homemade orange cranberry sauce only takes 15 minutes to make and you can make it a day or two ahead of time! There’s nothing better then prepping for a busy day of cooking and baking.
Here’s a video to show you how to make it:
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- Serves: 6 servings
- Serving size: 1/6th of entire recipe
- Calories: 137
- Fat: 0g
- Carbohydrates: 29g
- Sugar: 24.2g
- Fiber: 2.8g
- Protein: .3g
- 1 pound fresh cranberries
- 1 cup freshly squeezed orange juice
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon whiskey, bourbon or brandy
- Zest of 1 orange
- Combine cranberries, orange juice, maple syrup, vanilla extract and bourbon in a small saucepan. Turn heat on high until it begins to boil, then reduce to medium low, cover and cook for an additional 10-15 minutes or until the sauce becomes thick. Remove from heat and set aside to cool. You may notice a popping sound; this is the cranberries bursting so don't worry! Refrigerate until ready to serve, then garnish with orange zest. Serves 6 (about 1/4 cup each)
This recipe is in partnership with Peapod. All recipes and opinions are my own. Thanks for continuing to support Ambitious Kitchen and the brands that help make this site possible!