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Make Ahead Orange Cranberry Sauce
As part of my Thanksgiving recipe series, I am sharing the way I like to make Cranberry Sauce.
*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My videos and blog posts may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
Sweet and Tangy Cranberry Sauce
This cranberry sauce recipe is perfect for making the day before Thanksgiving to give it a chance to cool and gel—and besides, that’s one less thing to worry about on the actual big day! The orange juice and orange zest gives this cranberry sauce a sweet and tangy flavor. And thanks to the juice, I was able to decrease the sugar by half!
An Easy to Make Thanksgiving Turkey
Instead of making a large turkey your Thanksgiving dinner, consider making two smaller turkeys. With two smaller turkeys, you’ll have twice the meat, bones for broth, and crispy skin to enjoy.
Or if you’re having a smaller gathering, you can make a turkey breast in your Instant Pot and be able to enjoy the broth afterward.
Turkey Bone Broth
Save your turkey bones! You can use them to make turkey bone broth. You can use your homemade bone broth in many other recipes, such as a base for soups, in your traditional foods kitchen.
After you use your Instant Pot, I show you how to give it a deep cleaning in the following video.
More Thanksgiving Recipes
In addition to making cranberry sauce, here are more Thanksgiving recipes that you can make ahead of time to enjoy during your holiday meal.
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Orange Cranberry Sauce
Ingredients
- 6 cups Fresh cranberries
- 1 cup Dried sugar cane juice (Sucanat) You can substitute white sugar.
- 2 cups Fresh squeezed orange juice plus zest
Instructions
- Place juice in a saucepan and bring it to a boil.
- Add sugar to the juice and allow sugar to dissolve. Stir well.
- Add fresh cranberries and stir well to moisten all the berries. Allow the mixture to return to a boil, turn the heat down to medium, and allow the mixture to simmer for 10 minutes.
- Remove the sauce from the stove and transfer it to a serving dish. Allow the sauce to cool slightly and then cover and refrigerate. Your cranberry sauce will stay fresh in the refrigerator for 10-14 days.
Video
Notes
Shop for items used in this blog post or video
Favorite Kitchen Supplies
- All-Clad Stainless Steel Saucepan
- Chef’s Knife
- Bamboo Cutting Board
- Lodge Cast Iron Frying Pan
- Scanpan
- Spatula Spoon
- Whisk
- Large Stock Pot
- Stainless Steel Colander
- Large Measuring Cup
- Stainless Steel Measuring Cups and Spoons
- Baking Sheet
- 2-Cup Glass Storage Jars with Lids
- 10-Piece Glass Bowl Set
- Flour Sack Towels
- Favorite Aprons
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Learn where I buy my beef bones, electric grain mills, sprouted grains, and more…and get special discounts for Mary’s Nest visitors, including from US Wellness Meats, Mockmill, Masontops, and Cultures for Health.
Recommended Reading
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
