Every year that I make this orange cranberry sauce I remember us as little kids. Just walking to the fields with our grandpa, we would pass by dozens of cranberry bushes on the side of the road. We always stuffed our pockets with them and had cranberry fights along the way.
As I matured I stopped using cranberries to hit my brother and started using them in muffins and in an insane vanilla blood orange sauce for the perfect side dish to the Thanksgiving dinner.
The perfect berry citrusy aroma with hints of vanilla, so good you might just want to eat it with a spoon and some creamy Brie cheese.
Any kind of orange will work fine in this but the blood orange season is just starting, and it really takes the sauce to a heavenly level. You could also use a mix of whatever orange you can find and a ruby red grapefruit. That’s what blood oranges really are: a cross between an orange and a grapefruit.
I promise you this is like no other cranberry sauce you’ve ever had, I mean I did say you could eat it with a spoon. This blood orange cranberry sauce is Everything kids !
- 12 oz fresh cranberries
- ¼ c granulated sugar or maple syrup to taste
- the juice from 2 blood oranges
- the zest from 1 orange
- 1 tsp vanilla extract
- Add the cranberries, sugar or maple syrup and orange juice to a sauce pan. Bring to a simmer and cook on low flame for 5 minutes or until the cranberries pop and start to soften. Stir in the vanilla & orange zest and cook for one more minute.
- Allow to cool and serve at room temperature or refrigerate.
P.S. This Cranberry Apple Crisp Recipe <—Insanity !