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Cranberry Orange Cherry Sauce
Getting ready for Thanksgiving? Making a list and checking it twice? Need to bring a dish to pass for Thanksgiving? Or are you just looking for that special recipe, one that’s not only easy and quick to prepare but also delicious?
Give this Recipe a Try
Easy and Quick
Cranberry Orange Cherry Sauce is a fast and easy recipe to make. Prep plus cook time is around 20 minutes and it’s ready to serve in 2 hours. This sauce can also be prepared several days in advance, making it a real winner. Cranberry Orange Cherry Sauce makes 8 (1/4 cup each) servings.
Orange and Elderflower Marmalade
For a festive touch serve sauce in hollowed out orange cups. Arrange filled orange cups on a large platter of fresh cranberries or set one filled orange cup alongside each place setting. Orange and Elderflower marmalade is the secret to making cranberry orange cherry sauce so special. SYLT FLÄDER & APELSIN Orange and Elderflower Marmalade is from IKEA
I received a jar of this incredible marmalade as a gift from my daughter. This delicious marmalade is fantastic on everything from bagels to scones.
It also makes a fantastic glaze to brush on chicken, turkey and/or pork tenderloin.
Ingredients
- 1 (12 oz) bag
fresh cranberries - 1/3 cup
dried sweet red cherries - 1 cup
sugar - 1 cup
water - pinch of
salt - 2 heaping tablespoons
orange and elderflower marmalade or orange marmalade of your choice - 1 ounce
Kirsch, optional - 4
oranges, for orange cups
Cooking Directions
- In a 3-quart saucepan, mix cranberries, dried cherries, sugar, water and pinch of salt. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally, until cranberries have popped open. Remove from heat, add orange marmalade and kirsch if using. Cool 1 hour. Spoon into bowl and refrigerate at least 1 hour before serving.
- When ready to serve, spoon cranberry orange cherry sauce into orange cups or serve in a serving dish.
How to make Orange Cups:
- With a small serrated knife, score a line around the middle of each orange.
- Then using the line as a guide, cut each orange in half in a zipzag pattern to make a decorative edge. Loosen the pulp from the shell; cut around the inside of each orange half with a knife.
- Using a small spoon, carefully remove and discard the pulp, leaving the orange shell intact.
Kirsch:
Kirschwasser [KEERSH; KEERSH-vah-ser]
From the German Kirsch (“cherry”) and Wasser (“water”), this clear BRANDY is distilled from cherry juice and pits. In cookery, it’s most prominently known as a flavorful addition to: FONDUE and CHERRIES JUBILEE.
Boozy Raspberry Cranberry Sauce
*The views and opinions stated here are my own.
I have not been compensated by IKEA,
or any other company mentioned in this post.*
Michelle Meche says
November 27, 2014 at 10:58 pmI love cranberries any kind of way. But what I really am wild about is how you've served your cranberry sauce. Great idea!
Kimberly Lewis says
November 24, 2014 at 5:25 pmHello gorgeous! I’m licking my lips right now, it looks so good! Pinned and tweeted. I hope to see on Monday at 7 pm. We love to party with you! Happy Monday~Lou Lou Girls
Joy says
November 23, 2014 at 2:08 pmLynn, this sounds delicious, and I adore the individual servings in orange halves!! Thank you for sharing this with us at Treasure Box Tuesday- pinned! ♥
LNLVNDR says
November 19, 2014 at 4:29 amHi Katherine~ Thanks for stopping by~ If you like cranberry sauce, you'll love this recipe:) Enjoy! Lynn
Katherine Hillmann says
November 18, 2014 at 11:12 pmCranberry sauce is my absolute favorite part of Thanksgiving and it looks like I'm making this recipe this year! Thanks for the new twist on a classic!!
-Katherine
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