Cranberry Sauce With Orange and Golden Raisins
Updated Nov. 16, 2023
- Total Time
- 24½ hours
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes, plus 24 hours’ resting
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces fresh or frozen and thawed cranberries (3 cups)
- 2⅓cups/466 grams granulated sugar
- 1¼cups/6 ounces golden raisins
- 1small navel orange, halved, seeds removed, roughly chopped
- ⅓cup apple cider vinegar
- 1teaspoon finely grated lemon zest
- ¾teaspoon ground cinnamon
- ⅛teaspoon ground cloves
- Pinch of kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (8 servings)
318 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 82 grams carbohydrates; 3 grams dietary fiber; 75 grams sugars; 1 gram protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, combine the cranberries, sugar, raisins, chopped orange, vinegar, lemon zest, cinnamon, cloves and salt. Cook over medium-low heat, stirring frequently to dissolve the sugar, until the mixture is simmering vigorously and the cranberries have burst, 25 to 30 minutes.
- Step 2
Remove the saucepan from the heat and let cool until warm but not hot. Scrape into a lidded container and refrigerate for 24 hours to allow the flavors to meld. (The cranberry sauce can be made several weeks ahead. Keep refrigerated.)
Private Notes
Comments
As someone that collects cranberry recipes and makes between 3 and 5 for each Thanksgiving, I think that this is good. My wife gave it a thumbs up - which is all that really matters. 1. I cut the sugar down from 2.3 cups to 1.3 cups (and could have cut it down a little more) 2. I added a bit of OJ so that there would be some liquid for cooking. No, I didn't measure - I just added enough to cover the berries in the pot. 3. I used a whole orange - peeled & cut into pretty small pieces.
Made this to change up the routine. No one loved it. Too sweet, and the orange peel chunks are too big. I recommend cutting way back on the sugar and dicing the orange more finely than the recipe called for.
Here's a "no-recipe" cranberry sauce I've been making for years. Pour some orange juice in a saucepan. Add some dried cranberries and pineapple tidbits. Bring to a boil then simmer, stirring occasionally, for about an hour until the berries and pineapple have softened significantly. Add more orange juice as needed to keep it from sticking. Remove from heat when it has reached the right consistency.
This was the best thing I made this past Thanksgiving. Pretty easy to put together, tart and delicious. I didn't realize till I read the introduction that the orange peels should be left ON, that isn't mentioned in the recipe.
Thanksgiving morning my Bro-in-law handed over half of a giant Costco bag of cranberries. (“Here!”) Challenge accepted. Found this recipe. Had all the ingredients. Made it per the instructions, except it was Thanksgiving day, so no 24-hour rest period. Everyone liked it!
Very very sweet. Not a bad thing!, but I will be putting this on yogurt and eating it with leftover pie