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  • Writer's pictureAnthony DeNovellis

Citrus  Cranberry  sauce

For years, I loved the “canberry” sauce,  spooning that gelatinous goop out of the can  like it was going out of style. Now that I’ve grown a bit, I enjoy taking the  time to simmer my own pot of tangy  cranberry goodness, with just a hint of  orange and sweetness.       


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● 2 cups fresh or frozen cranberries 

● 1 cup orange juice (fresh is best) 

● ¼ cup honey 

● ¼ teaspoon salt


Combine all ingredients in a small  saucepan and bring to a boil over high heat.  Reduce the heat to low and allow to simmer  for 1 hour, stirring frequently.  Allow to cool before serving,  preferably overnight in the refrigerator. The  sauce will thicken naturally as it chills, due to  the pectin content in the berries.  

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