Brandied Orange and Cranberry Sauce c2014 TRC 1.jpg

For those of you who prefer fresh cranberry sauce, here's a great recipe for you! If you're having a large number of guests this year for Thanksgiving it's always good to offer both canned cranberry sauce and fresh cranberry sauce.

Who cares if you have canned cranberry sauce at your table? It's not as if you're serving it straight from the can. Class it up a bit, at least slice it.

I'll admit I like both canned and fresh cranberry sauce. I prefer to eat's a childhood thing. That's what we had during Thanksgiving or sometimes when we had whole roasted chicken, it was canned cranberry sauce.


Adapted from All

Serves 8


  • Zest of one orange (large navel)

  • 2 cups water

  • 2 cups white sugar

  • 2/3 cup orange juice

  • 1 tablespoon lemon juice

  • 3 cups whole fresh cranberries

  • 1 tablespoon brandy


  • Combine orange zest and water in a small saucepan over medium heat.

  • Bring to a boil, boil for 1 minute then reduce heat to low and simmer for 15 minutes.

  • Drain and reserve orange zest and 1/3 cup liquid.

  • Bring to a boil: reserved liquid, sugar, orange juice and lemon juice.

  • Reduce heat to medium-low, cook for 3 minutes, and stir often.

  • Add the cranberries, increase heat to medium-high and boil until the cranberries have popped, about 10 minutes.

  • Turn off heat, stir in the brandy.



  • Please use fresh cranberries.

  • This can be made a week ahead and stored in a covered container in the fridge.

  • Let the sauce cool at room temperature before you cover and store it in the fridge.

  • Prior to serving, let it sit out at room temperature for 1 hour. Do not microwave it.

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