Baked Cranberry-Orange Sauce (Photo by Cindy Dyer)
This dish takes no time at all. You can give the traditional cranberry sauce a new twist with a jar of orange marmalade. I made mine a few days ahead. You can serve it cold or warm. The prep is so easy and fast there is still time to make it for today’s Thanksgiving dinner.
- 4 cups fresh cranberries (one bag)
- 2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1 (13-oz jar orange marmalade)
- 2 Tablespoons lemon juice
- 1 cup coarsely chopped walnuts, toasted (optional)
Wash cranberries and drain. Combine sugar and cinnamon in a large bowl; add cranberries, stirring well. Place cranberry mixture in a 9-inch square pan. Cover and bake at 350 degrees for 45 minutes. Add marmalade, walnuts and lemon juice; stir well. Cool.
Credit for this recipe goes to Southern Living.
Nice photo, if I do say so myself! And yes, I braved the kitchen and made this dish and took it with us to the lake for Thanksgiving! When I looked at the “two cups of sugar” line, I thought, WOW—that is A LOT of sugar. I toned it down just a bit (look at me, trying to experiment and I hardly know what I’m doing in the first place!). I figured that adding the orange marmalade would be adding even MORE sugar, so I held back on the initial sugar load. When it was done on Wednesday night, I spooned out a bit in a little bowl for Michael. He LOVED it! You may make a cook out of me yet!
I’ll have tablescape shots to share shortly!
Cindy: Good work on cutting down the sugar. I actually used sugar free marmalade and it was plenty sweet. Thanks for reading.
Barbara, I love love love cranberries, and here’s a little tip for you: after the holidays, the bags of cranberries in the produce section oftentimes get reduced. Buy up a few bags and stick them in the freezer. You can use them just like fresh cranberries in recipes (without defrosting). I had frozen ones from last year that I used to make my cranberry chutney and jellied cranberry sauce this year. Delicious! (My chutney recipe has orange juice concentrate in it – cranberries and orange go so well together!)