• Katherine Arthurs

Blood Orange Cranberry Sauce

My brother loves the canned cranberry sauce...and it has to look like a can on the plate! Like for real! So while he enjoys that, WE can dig into something homemade. AND it takes 10 minutes! Plus brown sugar makes it luxurious and the best color.

Blood Orange Cranberry Sauce


12 oz cranberries (picked over)

½ heaping cup brown sugar

1 cinnamon sticks

Zest of 1 clementine

1 blood orange, cut in half

1 clementine, cut in half

½ cup water

1 pinch of salt


Add everything into a sauce pot. Bring to a heavy simmer (bubbles on the sides) and then turn to low. Stirring occasionally. Cook for 8 minutes or until most of the cranberries have popped and cooked down. Turn heat off and let cool completely. Discard oranges and cinnamon sticks. Serve room temperature.


**Can be made 2 weeks prior – seal tightly and put in refrigerator.