Orange Spice Cranberry Sauce
Makes about 2 cups, roughly 4 half-cup servings
By Jilly Lagasse
This Orange Spice Cranberry Sauce will absolutely be the easiest thing you make all holiday season! This sauce is just the right balance of tangy, tart and sweet to serve with your holiday bird or pork or even on some roasted veggies. It’s also fantastic smeared onto some gluten-free bread for your day-after sandwiches. This dish is gluten free, vegan and nut free.
- 1 pound (16 ounces) fresh cranberries, rinsed well under cool water
- Zest and juice from 2 medium oranges (about 4-5 tablespoons zest, ½ cup juice)
- ¼ cup water
- ¾ cup sugar
- ¼ teaspoon ground cloves
- ½ teaspoon cinnamon
- Pinch of ground nutmeg
Combine all ingredients into a medium nonstick saucepan over high heat and bring to a gentle boil.
Once boiling, reduce the heat to low and simmer uncovered until the cranberries start to pop and the sauce thickens, stirring often. This should take 10 to 14 minutes depending on your stovetop.
Once it has thickened, turn off the heat and allow to cool fully in the pan.
Transfer to a serving bowl and either serve at room temperature or cool.
I recommend making this sauce 2 to 3 days in advance to save a bit of time. Simply store in an airtight container in the fridge until needed.
Nutrition Analysis: 160 cal, 0 g fat, 0 mg chol, 0 mg sodium, 44 g carbs, 4 g fiber, 34 g sugar, 1 g protein.
Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac disease in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls, www.lagassegirls.com. She splits her time between New Orleans and New York doing special cooking events and gluten-free pop-ups.
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