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.
I have to say I absolutely loved this cranberry dish and it will become a regular going forward for me. It was the right amount of sweet and tart. I think in the midst of things I might’ve cooked it just a little bit too long, next time I’m going to shorten the cooking time up.
I made half the recipe. I didn’t have raisins, so I used half of a regular-sized orange to compensate. Perhaps because I didn’t use raisins and added what was probably close to a whole small orange, I didn’t find the proportion of sugar excessive. I will, however, use less orange and cut it up into much smaller pieces next time, and perhaps adjust the sugar downward (easy to add more as needed). I think the semi-candied orange peels add an interesting bitter note. I didn’t miss the raisins.
I made this recipe for Thksgvg and it was delicious. I made it again just 'cuz, but, since I didn't have any raisins, I threw in the last of my dried cherries and chopped up some leftover pecans. I didn't measure, but I think the dried cherries were somewhere between a 1/3 and 1/2 cup; and the pecans also about1/3 of a cup. OMG! I've made lot of cranberry sauce in my life, and this was by far the best I've ever made or eaten! Might cut the sugar a bit next time, depends on the (whole) orange.