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Cranberry-Orange Sauce

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 8
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Enjoy this savory cranberry-orange sauce ready with just five ingredients and two steps – the perfect accompaniment to your meats.
Updated Nov 26, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Cranberries are native to Massachusetts and were part of the diets of the early colonists.

Nutrition

180 Calories, 0g Total Fat, 0g Protein, 41g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
40mg
1%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
8%
Sugars
37g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
0%
0%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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