Orange Cranberry Sauce
A holiday staple, perfect for topping warm or cold dishes.
Ingredients
- 4 medium (560 g) medium oranges
- 6 cups (600 g) fresh cranberries
- 8 (80 g) pitted dates
- 2 teaspoons ground cinnamon
- ½ cup (120 ml) water
Directions
- Use a microplane or grater to zest two of the oranges. With a peeler or paring knife, remove the white pith from the fruit, leaving just the flesh. Remove the peel and white pith from the other two oranges, leaving just the flesh.
- In a medium-sized saucepan, add the orange zest, oranges, cranberries, ½ cup of water, dates, and ground cinnamon. Cook until the cranberries pop and the mixture thickens, about 20 minutes. Cool for 15 minutes.
- Place cooled mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades. Blend for 10-15 seconds. Serve warm, room temperature or even cold.
Nutrition Information
| Serving Size | 1 serving (53 g) |
| Amount Per Servings | |
| Calories | 40 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Total Carbohydrate | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 6 g |
| Protein | 1 g |
Orange Cranberry Sauce is rated
out of
5 by
8.
Rated 4 out of
5
by
Cheri from
Orange Cranberry Sauce
I love the combination of citrus with cranberries, but my results were too tart. I used Clementines because that's what was in my fruit basket. Perhaps blood oranges or another, sweeter variety works better. Nevertheless, I recommend this recipe. I had to add another 1/4 cup sugar, though.
Date published: 2015-11-26
Rated 5 out of
5
by
Momma Doug from
Make it every Thanksgiving!
Love this recipe just the way it is. I make it every year, whether I’m hosting or taking to another gathering. It’s a unique crowd pleaser.
Date published: 2019-11-28
Rated 5 out of
5
by
Penpen from
Great with roast pork too!
I didn’t have any oranges so I substituted orange juice and it was still delicious. My nephew who doesn’t like anything except meat and mashed potatoes absolutely loved it. It will definitely be a staple at our holiday dinners both Thanksgiving and Christmas.
Date published: 2019-12-26
Rated 5 out of
5
by
Jilnss from
New favorite
I made this recipe yesterday for Christmas dinner. I thought it was perfect. I am a healthy eater and loved. Super easy as well.
Date published: 2019-12-26
Rated 1 out of
5
by
Debbie Sue from
Not Good For Me.
I followed this recipe to the tee with daunting results. The flavors were completely off. Too much orange and not enough sugar to balance the cranberries. Additional spices of cloves and allspice would have been a nice compliment if the recipe had not been so off.
Date published: 2016-11-21
Rated 5 out of
5
by
Sweet Leda from
Will Make Every Year
Wow. I really loved it! I added some ground ginger. I looooooove how the recipe calls for oranges instead of orange juice. I used coconut palm sugar instead of brown and it worked great! So flavorful. Can't wait to make it again.
Date published: 2019-12-24
Rated 4 out of
5
by
shireen from
Nice recipe.
I use my Vitamix multiple times daily, for years. I often make cranberry sauce, and I never use sugar in anything, don't even have it in the house. So ripe persimmons skin and all (but without any seed or stem) plunked in whole with frozen or cooked cranberries, with ginger root, and maybe cinnamon or spices, make a very sweet sauce. Hachiya or Fuyu persimmons must be very ripe and put in as many as needed to get the desired sweetness to balance the tart of the cranberries. Sometimes I add in raisons.
Date published: 2020-11-26
Rated 1 out of
5
by
Beatris from
Not so tasty
Not enough sweet and too much orange made it kind of bitter. Not a good recipe. Vitamix is a great machine though.
Date published: 2020-11-26
