Saturday, November 27, 2010

Barbara's Cranberry and Orange Sauce

I've never been a fan of cranberry sauce. I think that had something to do with my ridged, purest tendencies when it comes to Thanksgiving food. Or food in general, right Lindsey? But a few months ago I tried some at The Garden restaurant at the JSMB. Mmmm. I've tried to re-create it here, and it's good stuff!

Barbara's Cranberry and Orange Sauce- 3 cups
1 (12oz) pkg. fresh cranberries
1/2 of an orange, zested
1 1/2 cinnamon sticks
1 c. orange juice
1/2 c. white sugar
1/2 c. packed brown sugar
1 (11oz) can mandarin oranges
Additional sugar, to taste.

In a medium saucepan, combine cranberries, orange zest, cinnamon sticks, orange juice and the sugars. Add enough water to cover, and bring to a boil over high heat. Reduce heat and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary- I added another 1/4 c. plus 2 Tbs. white sugar. Let cool. Add mandarin oranges and refrigerate in a covered container.

Photo Tutorial! (Cranberries are very photogenic.)

Cranberries, cinnamon and orange zest.Everything else!Water to cover. Question/Observation: How can you tell when the cranberries are covered if cranberries float?Bring to a boil. You house will smell like heavenly wassail. :)Nice and thick sauce, with an unattractive ring of crusty orange juice foam. Mmmm.Add those oranges!


  1. Scott would probably really like this!

  2. Barbara, this is amazing! I'm Jessica Hunt with Temple Square Hospitality. I was wondering if we could feature this blog post on our dining blog as a guest submission? This would be a fun way to show the rest of the world the inspirational creations that can come about by visiting The Garden Restaurant!:) Let me know what you think!

    Thank you so much,
    Jessica Hunt

    You can find our dining blog at: