Low-Sugar Orange Cranberry Sauce is a from-scratch spin on a holiday favorite that’s lower in added sugar than traditional cranberry sauce.
Orange and cranberries are made for each other. This sauce is perfect for the holiday table.
On top of the tangy orange and cranberry flavors, the chewy golden raisins and toothsome walnuts make this Orange Cranberry Sauce into something extra special.
This recipe is a healthier take on the Orange Cranberry Sauce that my dad used to make when my sister and I were kids. He used canned cranberry sauce and mandarin oranges with raisins and walnuts, and I have such fond memories of that sauce! This recipe uses less sugar and no cans, and it only takes about 20 minutes to make!
Serves 1/4 cup
This Orange Cranberry Sauce recipe is a from-scratch spin on a holiday favorite that’s lower in added sugar than traditional cranberry sauce. This recipe uses as little added sugar as possible, and the resulting sauce is on the tart side. Taste, and add more sugar by the teaspoon or add stevia by the drop, to taste, if you prefer a sweeter sauce.
15 minPrep Time
5 minCook Time
20 minTotal Time
- 3 cups fresh cranberries
- 1/4 to 1/3 cup organic sugar
- 1 cup orange juice
- 1 tablespoon orange zest
- 1/4 cup golden raisins
- 1/3 cup toasted walnuts
- Add the orange juice, cranberries, and sugar to a small saucepan over high heat. Bring to a rolling boil, and let it boil for 5-6 minutes, until most of the cranberries pop open and the liquid thickens slightly. It doesn’t have to be super thick yet – it will thicken more as it cools.
- Turn off the stove, and stir in the orange zest, raisins, and walnuts. Let the sauce cool completely, then transfer to a storage or serving dish.
You can make this sauce up to two days ahead. In fact, I recommend making at least a day in advance. The flavors meld and the raisins plump up beautifully overnight.
Adapted from Simply Recipes
Related at Care2
- Health Benefits of Cranberries
- 10 Vegan Holiday Main Dishes
- The Greatest Guide to Vegan Holiday Desserts
All photos by Becky Striepe.