Mandarin Orange Cranberry Sauce

5 from 4 votes

Mandarin Orange Cranberry Sauce

A delicious and easy cranberry sauce, perfect as a side for Holiday gatherings and many other delicious uses to complement healthy recipes.

Prep Time5

Cook Time20

Additional Time5

Total Time30

Course: Jams and Spreads

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 82kcal

Author: Mariska Ramondino

Ingredients

2 tablespoons organic butter or coconut oil to keep it vegan-friendly
12 ounces organic fresh or frozen cranberries 340 grams
1 cup fresh clementine or mandarin orange juice the juice of about 6 to 8 mandarins or clementines. You can also use fresh orange juice.
¼ cup coconut sugar (35 grams) or up to ½ cup if you prefer it sweeter. You can also use brown sugar or maple syrup instead.
2 tablespoons brandy optional—up to ¼ cup or 15 grams based on preference. You can also use cognac, port, or cointreau.
1 or two extra peeled mandarins for garnish

Instructions

In a 2-quart saucepan, melt butter over medium heat.
2 tablespoons organic butter or coconut oil
Add the cranberries and stir to coat them with the melted butter.
12 ounces organic fresh or frozen cranberries
Bring the mixture to a steady simmer. Cook for 5 minutes, frequently stirring, allowing the cranberries to pop open. Don't let it come to a boil.
Note: you can hear them pop open, almost like popping popcorn.
After 5 minutes, or when most of the cranberries have popped open and become mushy, reduce the heat to low.
Stir in the mandarin orange juice and the coconut sugar. Optional: add Brandy.
1 cup fresh clementine or mandarin orange juice, ¼ cup coconut sugar (35 grams), 2 tablespoons brandy
Bring the mixture back to a gentle simmer. Simmer for 15 minutes or until berries have broken down and somewhat thickened, occasionally stirring.
Crush any remaining unpopped cranberries with a wooden spoon during stirring.
Taste test and add more sugar for a sweeter taste, if preferred.
Stir in extra mandarin slices (optional).
1 or two extra peeled mandarins for garnish
Remove from stove and allow the spread to cool.
Enjoy immediately or transfer to glass jar containers.
Seal and store in the fridge for up to two weeks.

Notes

When using Brandy, you will need at least ½ cup of coconut sugar to add enough sweetness to the cranberry sauce. So adjust the amount of sugar when adding alcohol.

Storage: Store any leftovers in mason jars with an airtight lid or airtight containers. After cooking, transfer the sauce to unclosed jars/containers if not enjoyed immediately. Once slightly cooled, seal them and store them in the fridge for up to two weeks.

Freezer: freeze for up to 3 months. Thaw in the fridge overnight to use the next day.

To keep it vegan and Paleo-friendly: use coconut butter instead of butter and coconut sugar as a sweetener.

Check out the video and or step-by-step instructions in the post with pictures for how to make this super easy mandarin orange cranberry sauce.

Yields: About 2 ¼ cups or 600 ml of cranberry sauce.

Nutrition