Yield: Yields 1-1/2 cups

Servings: 6

With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame.

Ingredients

12 oz. (3 cups) cranberries, rinsed and picked over
1 cup granulated sugar
3 strips orange zest (each 1/2 x 3 inches)
1 whole clove

Calories (kcal) : 160
Fat Calories (kcal): 0
Fat (g): 0
Saturated Fat (g): 0
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 0
Cholesterol (mg): 0
Sodium (mg): 0
Carbohydrates (g): 41
Fiber (g): 3
Protein (g): 0

Preparation

In a 4-quart saucepan, combine the ingredients with 1 cup of water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the berries are mostly broken down and the liquid has thickened slightly, about 10 minutes.
While it’s still hot, force the mixture through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk well and then transfer to a 2-cup bowl or mold. Refrigerate until firm, about 1 hour. Cover with plastic wrap once cool.
To unmold, invert the bowl onto a small serving plate and shake it side to side until the sauce slips onto the plate.

Make Ahead Tips

The cranberry sauce may be made up to 1 week ahead.

(10 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Cranberries
IN THIS RECIPE
Cloves
IN THIS RECIPE
Oranges
FEATURED
Shishito Peppers

Reviews

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Reviews (10 reviews)

fcar | 11/20/2012
THis is the same recipe on the back of the Ocean Spray Bag. For anyone who is having trouble with this setting make sure you have a decent boil and stir occasionally for 15 minutes instead of 10 minutes. Strain through a seieve place in container and let cool to room temp. refridgerate overnight. THe extra cooking time will set this up
CUParent | 11/27/2011
LOVED THIS. I omitted both the orange (husband doesn't like it) and the clove and it was excellent. It set up perfectly and had a wonderful bright fresh taste. My family loved it.
HVCook | 11/25/2011
Sauce failed to set up. Never got beyond a thick liquid.
sfcooker | 11/24/2011
I had the same problem - this thickened in the fridge but did not set up all. And the flavor was too one note; not enough complexity.

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What We're Cooking Now

Name: Jellied Cranberry-Orange Sauce
Yield: Yields 1-1/2 cups
Cuisine: American
Ingredients: 12 oz. (3 cups) cranberries, rinsed and picked over; 1 cup granulated sugar; 3 strips orange zest (each 1/2 x 3 inches); 1 whole clove