Blood Orange Cranberry Sauce
Blood oranges add their distinctive raspberry-like flavor to this sweet-tart cranberry sauce, and garnishing with additional orange slices highlights their beautiful color. The sauce can be made up to 3 days in advance—a boon when preparing a large number of dishes for the Thanksgiving feast.
- 3 cups (12 oz./375 g) fresh or frozen cranberries
- 1 1/4 cups (10 oz./315 g) sugar
- Grated zest and juice of 1 blood orange, plus 1/2 blood orange, very thinly sliced
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
In a medium saucepan over high heat, combine 2 cups (16 fl. oz./500 ml) water, the cranberries, sugar, blood orange zest and juice, cinnamon and cloves. Bring to a boil, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the cranberries have burst and the sauce thickens, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Garnish the sauce with the blood orange slices and serve. Serves 6 to 8.
Williams-Sonoma Test Kitchen