Orange Cranberry Sauce

This Cranberry sauce is perfect for your Thanksgiving table or just on toast. I love that it is not the usual cranberry sauce.

Well, it is that time of year where plump juicy, tart  cranberries are all over the place in our grocery stores. I call this a cranberry sauce, but I think it is more like a marmalade. I got the initial idea from a cooking show about orange marmalade and felt the addition of cranberries would make it taste so very good. This would be perfect on your holiday table instead of the canned sauce so many of us use nowadays.

Orange Cranberry Sauce


4 large oranges

1 bag frozen cranberries

8 cups water

8 cups sugar


Slice the oranges very thin. If you have a mandolin that would work great! Place in a large stock pot with cranberries and water. Bring to a boil. Add sugar and allow to boil until the cranberries start to burst. Cut the heat off and allow this to sit overnight. In the morning bring it back to the boil. Reduce the pot to a simmer and allow to cook for 2 hours. Skim off any foam that forms as it simmers. Cook the cranberries until they reach 220 on a candy thermometer.

Ladle cranberries into prepared jars until there is 1/4 inch head space. Process in a water bath for 15 minutes. Allow jars to rest on your counter top for a day. They are sealed when the lid is pressed it. You might also hear a distinctive pop when the jar seals. Any jars that didn’t seal need to be stored in the fridge.

This makes about 4-5 half pint jars.

Peace be with you,