Guest Blogger: Charlene’s super easy super tasty orange cranberry sauce


– 12 oz. fresh cranberries (I used giant Cape Cod ones)
– 1 cup sugar (preferably Fair Trade because you want to make sure
children aren’t being exploited for your sweet tooth)
– 1 cup water
– 1 whole organic orange (this important because you will consume the peel)
– 1/2 tbsp ginger (I used a chunk of fresh ginger)
– 1 tsp cinnamon (I used a cinnamon stick)
– 1 tsp ground nutmeg
– 1/4 tsp cloves (ground or whole is fine)


1. Stir water and sugar together in a pot on the stove (you’ll want to
use one that has a lid because the lid will be helpful later).  Let it
warm up slowly to boiling and stir every once in a while to keep the
sugar dissolved and from burning.

2. Meanwhile, rinse those cranberries and orange.  Slice the orange
and remove pips.  Cut the orange into as small chunks as you would
like, peel attached.  I cut them into something like 1/4 inch slivers,
because I enjoy the chewy bits of orange peel.

3. When the sugar is all dissolved and the water is starting to boil,
go ahead and carefully put all those cranberries and orange chunks and
the ginger in.  Put the lid on.  In a couple minutes, everything will
start EXPLODING inside the pot (this is why the lid is crucial…
imagine the cranberry-guts fireworks without it!).  You should open it
and stir occasionally to keep things from sticking to the bottom.
Turn the flame down when all the cranberries have finished bursting.

4. Keep the mixture at a simmer and add the cinnamon, nutmeg, and
cloves.  Let it all hang out for 10 minutes or so (depends on how
visible/palpable you prefer the cranberries to be).  Don’t forget to
stir.  It could still burn because this is a whole lot of fructose and

5. Remove from stove and put in whatever heat-safe container you like
(bowl, jar, tin, anything but #1 plastic, please) and if you used
fresh ginger you might want to remove it at this point, so no one
accidentally eats a huge fibrous chunk later.  You can keep the
cinnamon stick in since it’s fairly obvious and looks pretty anyway.
After chilling for a while, the sauce will congeal because of the
natural pectin content in the cranberries and orange.

That’s all!  You now have delicious cranberry sauce.  People who
didn’t like cranberry sauce before will love it and beg for more.
Oblige only if they offer to change the diapers of your first-born
child in return.  It tastes good with everything on your plate,
especially with perogis.



One thought on “Guest Blogger: Charlene’s super easy super tasty orange cranberry sauce

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