Orange Cranberry Sauce is a traditional American recipe for a classic Thanksgiving sauce of cranberries and oranges spiced with cloves and allspice. The full recipe is presented here and I hope you enjoy this classic American version of: Orange Cranberry Sauce.
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This is a classic American cranberry sauce, typically served for Thanksgiving that also makes an excellent accompaniment to the Christmas turkey. This is also great for flavouring breakfast yoghurt and works well as a spread for a turkey or pork sandwich. Personally, I also like this as an accompaniment to cheese.
Ingredients:
4 medium-sized navel oranges
Water, as needed
680g (6 cups) fresh cranberries
250g (1 ¼ cups, packed) light brown sugar
¼ tsp ground cloves
¼ tsp ground allspice
Pinch of salt
Method:
Take three of the oranges and using a sharp knife slice off the ends then pare away the peel and the pith. Working over a bowl to reserve the juice, slice the segments away from the surrounding membranes. When done, take the membranes and squeeze any remaining juice into the bowl then discard the membranes.
Place the segments in the bowl with the juice then take the remaining orange and juice this into a measuring jug. Make up to 160ml (2/3 cup) with water then pour into a large saucepan along with the cranberries, sugar, cloves, allspice and salt. Bring the mixture to a boil over medium-high heat then reduce the heat to medium-low and cook, stirring occasionally, for about 15 minutes, or until thickened.
At this point stir in the reserved orange segments and juice then take off the heat and allow to cool until warm. This sauce can be served warm, cold or at room temperature. It can be stored in the refrigerator for 3-4 days.
