Jessica’s Cranberry Orange Sauce


  • 1 pkg cranberries 
  • 2/3 cup sugar
  • 1 tsp cinnamon
  • 1 orange, zested, peeled, and supremed
  • 1/4 cup fresh OJ or water
  • 1/2 inch fresh ginger, peeled, grated 
  • 1/2 cup raisins, optional
  • 1/2 cup walnuts or pecans, toasted, optional
  • 1/2 tsp vanilla

In medium saucepan, add ingredients (except nuts) and bring to a boil. Then cook over medium heat, stir every 1-2 minutes for 10-15 minutes until thickened. Smash some of the whole cranberries against the side of saucepan with large spoon. 


Remove from heat, stir in nuts and vanilla. Refrigerate. 


Can be made 1-2 days advance. 




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