Cranberry-Orange Sauce

Cranberry-Orange Sauce

Enjoy this savory cranberry-orange sauce ready with just five ingredients and two steps – the perfect accompaniment to your meats.

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

8

servings

1
bag (12 oz) fresh cranberries
1 1/3
cups sugar
1
tablespoon finely shredded orange peel
1/4
cup water
2
tablespoons lemon juice
1/4
cup orange-flavored liqueur or orange juice
  1. In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved.
  2. Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop. Stir in liqueur. Refrigerate about 1 hour or until completely cooled.
Makes 8 servings (1/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Leftover cranberry sauce can be stored in the refrigerator for up to six weeks. The acid in the cranberries and the added sugar help preserve the sauce. Use it as an accompaniment to poultry, pork or ham.
Cranberries are native to Massachusetts and were part of the diets of the early colonists.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 2g,
    • Sugars 37g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.