| Level: | Easy |
| Total: | 3 hr 35 min |
| Prep: | 15 min |
| Inactive: | 3 hr |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound cranberries (about 4 cups), thawed if frozen
- 2 medium oranges
- 1 1/4 cups sugar
- 1 teaspoon ground coriander
- Kosher salt
Instructions
- Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 162 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 36 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 277 mg |
Reviews
I have been making this for several years, I decided to make something different two years ago, and my sil a little miffed that I didn’t make it. Those who like cranberry sauce, love this homemade recipe much more.
Made this several times great for the holidays and with roast chicken – orange and cranberries are such a great pair – can not wait to try this with the ruby red oranges that come into season soon.
I loved the texture of this sauce, but not the flavor. It seemed the orange and coriander dulled the brightness of the cranberries. I won’t make this again.
This stuff is delish. I like what the orange adds. And the coriander is something that makes people say “hmm, what is that”. This is my new favorite cranberry sauce recipe.