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Welcome to another post on simple well-known holiday recipes. This is the second post in the Holiday Recipe Series. I just had to post about Cranberry Sauce made with Orange and topped with a bit of Cinnamon. I know some of you might be tired of cranberry sauce since most of us served it on Thanksgiving. But I could probably eat this year around and heck, the holidays aren’t over yet. Why not have it for Christmas dinner or use it in a recipe, jams, jelly, bars, cheesecake, drinks? I could go on. Remember friends, cooking is all about experimentation, science, bringing people together and the yum factor!
I like to eat just plain, but I have been known to mix it in with my stuffing. My kids even enjoy it, but they prefer the jellied kind. When I was a kid I did too. I love the sweetness and the tartness of the cranberries. With added orange, some orange juice and a touch of cinnamon, it comes out perfect with just the right amount of sweetness. It’s also totally good for you. Don’t tell your kids that. Plenty-O Fiber, and improves your digestion.
Kiddo Friendly Cranberry Sauce
This is a recipe that the kids could help you with too. Depending on their age. They will need to be supervised of course since there will be a boiling pot on the stove. But they can stir the ingredients together and help you add the ingredients. If your kids are like mine, they are not fond of the whole cranberry sauce, they like the jellied Cranberry sauce. Anybody else? I like them both.
I love the smell of the house too when the cranberries are simmering on the stove top or in a mini-slow cooker with simmering potpourri. The smell is wafting everywhere. I am also one of those shoppers that when bags of cranberries goes on sale, I stock up. 🙂 I feel I could sing about cranberry sauce to the tune of “The 12 days of Cranberries.” For you 90’s music fans, The Cranberries is also the name of a band. But I digress.
Cranberries, A Short and Not-So-Sweet History.
The cranberry itself was first known to the Native Americans and shared with the Pilgrim settlers. The English were not exactly thrilled, to say the least. Their flavor was bitter, but not until adding a sweetener that the idea of eating them caught on. It wasn’t until 1864 that the cranberry become widely known when Ulysses M. Grant ordered that cranberries be served to the troops in Europe, A Lawyer by the name Marcus Urann decided to start commercially can cranberries in 1912.
Traditionally cranberries are harvested in Boggs. They flood the Boggs and all the cranberries float up to the top. So those commercials you see them standing in waist deep water with cranberries are pretty much true.
I know just about everyone enjoys cranberry sauce for Thanksgiving but I believe it represents Christmas. The smell of cranberries, pine, apples, mulled cider or wine and crisp brisk Fall air. Oh Yeah…the greatest “ahhhh” factor ever.
Let’s make the incredibly easy Cranberry sauce that will probably take all of 15 minutes. This is one of those recipes that can be made the day before. Easy Peasy. In a medium-sized saucepan add the sugar, water, and orange juice or slice 2 oranges in half and squeeze them with this or use your strong arms:-). You can get your kids to help with this task. That will be your workout for today. Heat the water, sugar, orange mixture on medium and stir until the sugar dissolves. Then add the cranberries and bring to a boil. Stirring Constantly (depending on the age of your children, they can help stir) until many of the cranberries the have burst open.
It should take about 12-15 minutes. The sauce will thicken upon standing. Transfer to a sealed container, sprinkle with cinnamon, if you like, garnish with some orange zest, cover, and place in the refrigerator or freezer. For up to a week in the refrigerator or a month in the freezer. It might not last that long though. Cranberry sauce does not necessarily have to be eaten as is. Try using it as a spread or in a dessert. Yum.
- 1 cup of sugar
- 1/2 cup water
- 1/2 cup orange juice or the juice of 2 oranges*
- 1 12- ounce bag of cranberries
- a bit of orange zest
- In a medium-sized saucepan add the sugar, water, and orange juice*
- Heat the water, sugar, orange mixture on medium and stir until the sugar dissolves about 10 minutes.
- Add the cranberries and bring to a boil then reduce heat to medium. Stirring Constantly until many of the cranberries the have burst open about 12-15 minutes.
- The sauce will thicken upon standing. Transfer to a sealed container, sprinkle with cinnamon and garnish with some orange zest
- Cover, and place in the refrigerator or freezer. For up to a week in the refrigerator or a month in the freezer.
Can be prepared the day before.
Use a Citrus Squeezer for the oranges. I use this one.
Are you a fan of Monkey Bread? Then make sure to tune in next time for another Holiday Recipe Series I will post about baking Monkey Bread, a Holiday breakfast favorite in our house with my own recipe review.
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Hi! I am Karen, the head honcho here at the Tailored Spoon. I love to cook, photograph, research, write and dream about food.