Cranberry orange sauce
Popping in with a super quick recipe for one of my favorite Thanksgiving sides: CRANBERRY SAUCE. I posted a similar version on my Instagram feed last year but then my MIL’s friend brought over what I considered to be an improved upon version of cranberry sauce so I tweaked the recipe juuust slightly and I’m here today to share it with you. The thing that makes this sauce different from my original recipe? It’s made with orange rind chunks instead of zest. Which probably seems a little weird because the rind isn’t the most desirable part of the orange but - when cooked - the chunks turn into soft and chewy, flavor-packed bits that make for a really delicious addition to traditional cranberry sauce.
Aside from this sauce, other things we’ll be having on our holiday table this year:
Spatchcocked turkey (the only way to cook a turkey, IMO)
Action Bronson’s big league chew cauliflower (100% worth getting his book just for this recipe)
Opa’s mashed potatoes (skins on!) with rosemary and garlic
Herby mushroom gravy (I use another 1/2 cup cashews in place of the potato)
Homemade bread (which happens to be a great vehicle for delivering cranberry sauce to your face)
Stuffing (big fan of the sheet pan variety) (because LAZY)
Green beans (I really hope they come straight from the can)
Maple-sweetened pumpkin pie with coconut oil pie crust
Two ingredient chocolate mousse
Coconut whipped cream (and dairy-containing whipped cream)
Wherever you are, I hope your Thanksgiving celebration is filled with damn good food and people you love. <3
PS - Our SUPERGOOD holiday sale launches at 12AM on 23 November and goes through 11:59PM on 26 November. 10% off $100, 15% off $150, and 20% off $200. Details are on the site!
Notes: If you can’t get your hands on good quality fresh cranberries, frozen will do. While I prefer to use fresh-squeezed orange juice, I use store bought in a pinch and you can’t really tell a difference (the only reason I prefer fresh-squeezed is because an orange can be composted). If you take your cranberry sauce on the sweet side, you may want to use 1/2 cup of pure maple syrup. Honey will work in place of the maple syrup if that’s what you’d prefer to use. If you’re not down with orange rind chunks, reduce the water to 1/4 cup and use zest in place of the rind.
CRANBERRY ORANGE SAUCE
1 small navel orange
1 bag (12 oz) fresh cranberries
1/2 cup fresh-squeezed orange juice
1/2 cup filtered water
1/4-1/2 cup pure maple syrup (see notes above)
1/2 cup toasted pecans
Pinch of fine sea salt
Using a sharp knife, remove the rind from the orange. I like to cut the orange in half then slice the rind off the orange in a way that leaves a tiny bit of the membrane attached, but you can remove the rind any way you want. Cut the rind into small chunks (or strips, if that’s what you prefer) then throw them in a small saucepan along with the cranberries, orange juice, water, and maple syrup. Set the pot over medium heat and cover with a lid. After about 5 minutes the liquid should start to boil; reduce the heat to low (the liquid should still be gently simmering at a low heat) and set your timer for 20 minutes. When your timer goes off, remove the lid and give the sauce a good stir. Let cook for an additional 5-10 minutes - sans lid - just until the sauce is reduced to the consistency you’d prefer. When the sauce is finished cooking, stir in the pecans and sea salt. Let sauce cool to room temperature then refrigerate in an airtight container. Will keep for 4-5 days.
Yield: 6-8 servings