Do-Ahead Thanksgiving Dinner (Part 3 of 3) – Cranberry Orange Sauce

Fresh Cranberries

Three posts in one week – a first for me.  Sorry I’m clogging your in-baskets, but I thought I would do my best to finish what I started before Thanksgiving.

This post will wrap up the key things you need to do a week (or a few days) ahead of your Thanksgiving dinner.

The important part of making your Thanksgiving easy is to do as much as you can well ahead of time.  If you finish the “week before” steps in Do-Ahead Thanksgiving Dinner Part 1, make the stuffing in Part 2 and this simple Cranberry-Orange Sauce (Part 3), you’ve completed most of your time-consuming work.  You’re left with making a couple of vegetables the day before, cooking your turkey on Thanksgiving and enjoying your guests.  Now that’s the way to spend a holiday!!

As for me, I’ll be heading to Minnesota for Thanksgiving #1 with husband, dog and coolers of stuffing/gravy/cranberry sauce in tow…

Cranberry Orange Sauce
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Recipe By: A Global Garnish, LLC
Yield: 3 cups

Gluten-free:  Yes

1 orange, naval, juiced and zested
1/2 teaspoon zest (from orange)
1/2 cup wine, red
1 cup sugar
12 ounce cranberries, fresh, or 3 cups
1 sprig rosemary, fresh

Directions:

1. Zest naval orange until you have 1/2 t zest, and then juice the orange.

Add orange juice and 1/2 c wine to a one-cup measure.  If you don’t have enough liquid to make a full cup, add a bit of water.   Put juice/wine mix in a saucepan along with 1 cup sugar.  Bring to a simmer and add cranberries. Add zest and rosemary sprig.

Simmer with occasional stirring until cranberries pop, about 10 minutes. Let rosemary steep off the stovetop for another 10-20 minutes. Remove rosemary sprig.  Your sauce is ready to serve (warm, cool or room temperature).

2. DO-AHEAD DIRECTIONS:  Cover and chill.  Will keep for a week refrigerated.

21 thoughts on “Do-Ahead Thanksgiving Dinner (Part 3 of 3) – Cranberry Orange Sauce

  1. Jeannie,
    I love your recipes. We wish you and Dan and your families wonderful Thanksgiving celebrations. This is the first year in at least the past 30 that I am not making Thanksgiving ..but I’m bringing an almost identical stuffing (I also add pine nuts and mushrooms) along with cranberry relish (raw cranberries, oranges, ginger, pear, sugar and fresh mint) and interestingly, I make my cranberry sauce with port and often apples since I use orange in the relish…but also so similar to yours. I love your addition of rosemary!! I promise to give you credit when I make it that way next year. Happy Thanksgiving and thanks for sharing!
    Lauriie

    • Thanks so much Laurie. We also wish you, G, and family a great holiday.

      Your recipes sound fabulous. I know from past experience that your recipients will be fortunate to enjoy the fruits of your labors. I don’t often make raw cranberry relish, but I’ve loved it when I’ve had it.

      Hope to see you this winter!

  2. One of our favorite cranberry sauce recipes is almost identical to this — such a fresh, flavorful sauce! Have not added the sprig of rosemary, and I bet that’s a nice touch. ~ Kat

  3. Pingback: Do-Ahead Thanksgiving Dinner (Part 1) and a Day Trip To Chicago | A GLOBAL GARNISH

    • Yes, when I lived in England, I was surprised, at first, that so many things that are common in (and grown in) North America are difficult to find or expensive elsewhere. Sweet potatoes were always expensive and imported from the U.S., and I love them. But, of course, there were so many good things there that are difficult to find here, so you just adjust….

  4. I’ve made the same cranberry sauce for years and would love to try something like yours. Every time I mention my intentions, one of my “regular” guests gently pushed me off the idea. Since I always make a double batch, maybe next time I’ll make 2 kinds of sauce. We’ll see which is the most popular. Power to the Palates!
    I hope you have a wonderful Thanksgiving! Safe travels!

  5. Pingback: Do-Ahead Thanksgiving Dinner (Part 2 of 3) – Sausage, Sage and Apple Stuffing | A GLOBAL GARNISH

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