Candied Orange and Cranberry Sauce

Make your Thanksgiving feast even better with this cranberry sauce at your table. To make this cranberry sauce recipe ahead, just chill in the fridge for 3 days before serving.

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3.0 by 5 people

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  • Makes: 2-1/2 cups
  • Prep: 10 mins
  • Cook: 20 mins
  • Chill: 4 hrs

Candied Orange and Cranberry Sauce

Directions

  1. In a medium saucepan, cook and stir ginger in hot butter over medium heat for 30 seconds. Add cranberries, sugar, orange juice, candied orange peel, and allspice. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until cranberries burst and sauce is slightly thickened, stirring occasionally.
  2. Transfer cranberry mixture to a glass bowl. Cover and chill for 4 hours. (Sauce continues to thicken during chilling.) Before serving, let stand at room temperature about 30 minutes. Makes about 2-1/2 cups.

From the Test Kitchen

Prepare sauce as directed. Cool. Transfer mixture to an airtight container. Cover and chill for up to 3 days. Serve as above.

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Nutrition Facts (Candied Orange and Cranberry Sauce)

  • Per serving:
  • 106 kcal ,
  • 1 g fat
  • (1 g sat. fat ,
  • 3 mg chol. ,
  • 11 mg sodium ,
  • 24 g carb. ,
  • 2 g fiber ,
  • 21 g sugar
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