This chunky cranberry-orange sauce is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking. Slideshow: Delicious, Quick Side Dishes Plus: Ultimate Thanksgiving Guide
How to Make It
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.
Make Ahead
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Aggregate Rating value: 5
Review Count: 2673
Worst Rating: 0
Best Rating: 5
Author Name: Rebecca Hart
Review Body: PS in the end I just squeezed enough orange to make 1/4 c of juice and will segment the rest.
Review Rating:
Date Published: 2017-11-23
Author Name: Lauren Penney
Review Body: I made about a quarter of the recipe, it was a favorite on our Thanksgiving table - where we normally leave off cranberry sauce because it's overly sweet and one note. It came together quickly, at the last minute, while the turkey and twice baked sweet potatoes were finishing in the oven. I love ginger, so I thought the amount was perfect. I'm looking forward to mixing leftovers into kale/hearty green salads and eggs this week.
Review Rating: 5
Date Published: 2017-11-24
Author Name: Kristine Elkins
Review Body: @Rebecca Hart - What they are saying to do is cut just the inside (the pulpy part) of the orange segments out, leaving behind the membranes. So in the end, you are left with a loose ball that's mostly membrane, and you squeeze whatever juice is left in that. Does that make sense? (The video is very cool, but it would be much more helpful if they actually showed one person cutting a segment out - it's tough to figure out what they are doing when they go back and forth between several different people cutting the orange!) I haven't tried this yet, but I'm going to give it a whirl. I try a new cranberry recipe every year and every year I'm not happy with it. This year I made a cranberry and pear relish, which tasted good when I was scooping it, still hot, into the serving bowl, the Sunday before Thanksgiving. But when it hit the table on Thanksgiving, it had developed a bitter note that ruined the flavor. A minor bummer in an otherwise very successful meal!
Review Rating:
Date Published: 2017-11-28
Author Name: Rebecca Hart
Review Body: Just want to weigh in and ask - how is it possible to squeeze juice from two oranges and still have orange sections to cut up into 1-inch pieces and add?? Totally flummoxed by this, and by the video. I think what the recipe means to say is squeeze one of the oranges and cut up the other? I'm honestly so confused.
Review Rating:
Date Published: 2017-11-23
Author Name: William Ezechel
Review Body: I would still use the ginger, but just a pinch. Certainly not a 1/4 cup.
Review Rating:
Date Published: 2016-12-11
Author Name: Dev A Rajhansa
Review Body: I just made some and it is good without the salt and pepper. I did take a portion and put it aside and added the white pepper and salt to it and it too is good. I wish I had some clove on hand as I am sure it's addition would be nice!
Review Rating:
Date Published: 2016-12-08
Author Name: William Ezechel
Review Body: I was excited to try this recipe but for me it was way to much ginger.
Review Rating:
Date Published: 2016-12-05
