This easy to make Orange Cranberry Sauce recipe takes under 30 minutes from start to finish. The cranberries and oranges give this sauce the perfect balance sweetness and tartness that compliments savory foods perfectly.
In a medium sauce pan over medium-high heat, bring the orange juice, water and both sugars to a boil, stirring occasionally to help dissolve the sugar.
Mix in the orange zest, allspice, and salt then add cranberries, stir, and return to a boil. Reduce the heat to medium low and boil gently for 10 to 15 minutes, until most of cranberries have burst open. (I like to use my meat masher for this.)
Mix in the vanilla extract and cook for two minutes. Transfer the cranberry sauce to a serving bowl and allow it to come to room temperature before serving or chilling in the refrigerator.
Notes
Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.