The holidays sneak up quickly, don’t they? One day it’s Thanksgiving and then Chanukah and Christmas and so many others are just HERE in a snap. These days are busy, and while many of us feel festive during all that hustle and bustle, it can be hard to come up with something fun and yummy to contribute to all the events the season brings. Here’s an easy answer: a totally simple, slightly boozy, fresh and festive Orange Cranberry Sauce that you can make in 15 minutes. When it comes to holiday side dishes, this one is a 5-ingredient winner!
I know, I know. I grew up on the canned stuff, too. And while that ridgy, jiggly shape (and the sound it makes when you finally shake it look from the can) pulls at my childhood heartstrings, this grown-up version is the holiday side dish you need now. Fresh, tart berries that burst when you heat them, sweet navel oranges, and freshly grated zest along with a touch of Grand Marnier to warm it up a little.
I refer to this as our Christmas Cranberry Sauce because we often have turkey for both Thanksgiving and Christmas, but you can serve it alongside ham, too. It just seems to have such a colorful presence on the Christmas table. No matter when you serve it, just make sure to save some to swipe on sandwiches the next day. It’s sooooo good with soft sourdough!
Now, you might question my methods with the orange when you read the recipe. But I’m all about keeping the mess to a minimum, so I grab my kitchen shears and snip out all the pulp right over the pot, squeezing the juice out while I work. You can definitely cut out neat segments (or supremes) with a sharp knife, but that’s a lot of work if you’re just tossing into the sauce.
Easy Orange Cranberry Sauce
- 1 12oz. bag fresh cranberries
- 1 large navel orange
- 1 cup granulated sugar
- ½ cup water
- 2 Tablespoons Grand Marnier
- Rinse cranberries and place in a medium saucepan. Add water and sugar and begin to simmer over low heat. With a zester, remove about 1 teaspoon of fresh zest from orange and add to saucepan. Slice orange in half. Using kitchen shears, snip out as many segments/pulp as you can while avoiding the pithy membranes; add pulp to saucepan. Squeeze orange into saucepan, adding as much juice as you can.
- Simmer mixture over low heat, stirring frequently, about 15 minutes, or until berries burst and sauce thickens. Remove from heat and allow to cool slightly. Stir in Grand Marnier, garnish with additional orange zest, if desired.
You can’t beat a 5-ingredient recipe that brightens up any holiday table – and the booze is included! Make this your signature holiday side dish, and call it a (holi)day.