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Enjoy this delicious cranberry orange sauce recipe at your Thanksgiving dinner! It makes the perfect accompaniment for your brined roasted turkey!
Cranberry Orange Sauce Recipe
I made this simple but super tasty cranberry orange sauce recipe to serve with my brined roasted turkey breast I shared in this post. And to be honest I didn’t expect much from it! I like my meat pretty simple and I’ve never been a big fan of cranberry sauce so I thought this would be just a waste of time. Oh, but how wrong I was!
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Adding orange and mustard to this sauce makes the whole difference, it ads a burst of flavor and gives the sauce a nice zing and it’s the perfect match to the tartness in cranberry sauce. A little sweet, a little tangy, this sauce e is just what you need to make your Thanksgiving dinner memorable!
A wonderful twist to the classic sauce, this tart-sweet recipe is an essential part of a decadent Thanksgiving meal. So easy to make and much better than a can of cranberry sauce, this simple recipe is packed with so much flavor!
Cranberry Orange Sauce Recipe
Ingredients:
- 1 cup sweet ketchup
- 1/2 can jellied cranberry sauce
- 1 small onion
- ½ cup orange juice
- 2 tbsp red wine vinegar
- 1 tbsp yellow mustard
- 1 tbsp Soy sauce (replace with barbecue sauce or Worcestershire sauce if you like these instead)
Directions:
- Mix all ingredients in a medium saucepan.
- Simmer, stirring occasionally for 20 minutes or until thickened to your taste.
- Serve with the turkey, warm or cold.
- Refrigerate covered up to 2 days. Reheat to serve if preferred warm.
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Cranberry Orange Sauce recipe
Ingredients
- 1 cup sweet ketchup
- 1/2 can jellied cranberry sauce
- 1 small onion
- ½ cup orange juice
- 2 tbsp red wine vinegar
- 1 tbsp yellow mustard
- 1 tbsp Soy sauce replace with barbecue sauce or Worcestershire sauce if you like these instead
Instructions
- Mix all ingredients in a medium saucepan.
- Simmer, stirring occasionally for 20 minutes or until thickened to your taste.
- Serve with the turkey, warm or cold.
- Refrigerate covered up to 2 days. Reheat to serve if preferred warm.
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