Honey-orange cranberry sauce

Honey-Orange Cranberry Sauce

Cranberry sauce can be pretty sharp-tasting. Are you with me in not fully buying into the pungency as it’s sometimes prepared? This mellowly tangy honey-orange cranberry sauce is the best ev-er, and the first cranberry sauce I’ve ever gotten excited about. The orange and honey soften the sharpness of the cranberries, and to add to its pluses, it’s ridiculously easy to throw together.

The recipe is a gem I gleaned from the New McDougall Cookbook during a stint with the extremely low-fat MacDougall diet. (I lost a ton of weight, but I’ll never forget how amazingly good a skillet of olive-oil drenched sautéed onions tasted when I fell off the wagon and gave in to fat cravings.)

The sauce keeps for several days, so you can make it well before the Thanksgiving Day frenzy, or make it your contribution to a dinner you’re attending. If you have any left over, it’s great on pancakes, waffles, or French toast.

Honey-Orange Cranberry Sauce
Cook time:
Total time:
Serves: 8 (about 1 cup)
  • 12 ounces fresh cranberries, rinsed
  • Grated zest of 1 orange
  • Juice of 2 oranges (2/3 to 3/4 cup)
  • 1/3 cup honey
  1. Place the ingredients in a small saucepan and stir to combine.
  2. Cover and cook over medium low heat, stirring occasionally and turning down if necessary to keep sauce from boiling up.
  3. Cook until the cranberries pop, 10 to 15 minutes. Sauce will thicken as it cools. Keeps several days in the refrigerator.
Serving size: 2 tablespoons; Calories: 29; Fat: 0g; Saturated fat: 0g; Carbohydrates: 8g; Sugar: 6g; Fiber: 1g; Protein: 0g; Cholesterol: 0mg.

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One Response to “Honey-orange cranberry sauce”

  1. Cranberry sauce is one of my favorite foods. I think I could happily eat it every day. Thanks for sharing at the AIP Recipe Roundtable. This week’s Roundtable #5 is now live. I hope you’ll join us again! http://www.phoenixhelix.com/2013/12/04/paleo-aip-recipe-roundtable-5/

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