Orange Cranberry Sauce

November 22nd, 2016
Cook: 40 minutes | Servings: 4 1/2 cups
Ingredients
  • 4 medium navel oranges, divided
  • Water, as needed
  • 2 (12-ounce) bags fresh cranberries (6 cups)
  • 1 1/4 cups packed light brown sugar
  • 1/4 teaspoon ground cloves
  • Pinch of salt
Instructions
  1. Use a sharp knife to slice the ends off 3 oranges and remove the peels and white pith; discard. Working over a bowl, cut the orange segments from their surrounding membranes. Squeeze the juice into the bowl before discarding the membranes. Leaving the segments in the bowl, pour the juice from the oranges into a measuring cup. Juice the remaining orange and add the juice to the measuring cup. If necessary, add water to make 2/3 cup liquid total.
  2. Combine the juice, cranberries, brown sugar, cloves and salt in a large nonreactive saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
  3. Let cool for 10 minutes. Stir in the reserved orange segments. Serve warm, room temperature of cold.