Orange Cranberry Sauce

Season: Winter

From the Central Co-op kitchen

Oranges, cinnamon, and nutmeg add extra complexity and depth to the bright tartness of cranberries in this delicious cranberry sauce.


  • 6 cups fresh or frozen cranberries
  • 3 cups water
  • 3 cups sugar
  • 3 oranges, peeled and cubed (seeds removed)
  • 2 cinnamon sticks
  • ¾ teaspoon nutmeg


  1. Combine cranberries, water, and sugar in a stock pot, and bring to a simmer over low heat.
  2. While the cranberries are beginning to cook, puree the oranges in a food processor or blender until chunky.
  3. Add the oranges, cinnamon and nutmeg to the cranberry mixture, and simmer until most of the cranberries have popped and the sauce has reduced to your desired consistency.
  4. If the sauce seems too thin, allow it to cook longer; if it is too thick, add a small amount of water to thin it back out.

Serve hot or chilled!

Keywords: Thanksgiving, Christmas, holidays, side dish, vegetarian, vegan, gluten-free, easy

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