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.
Servings: 9 Servings
Calories: 82kcal
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
Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 13g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 21mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 156IU | Vitamin C: 19mg | Calcium: 7mg | Iron: 0.2mg
