Mint-Infused Whole Cranberry Sauce with Orange
This mint-infused orange cranberry sauce is a delicious and beautiful addition to the holiday table.
Homemade cranberry sauce is easy to make, and I especially like that it can be made ahead of time.
Anything that can be made ahead of time for a holiday dinner is definitely a plus.
Time can go by so fast when making a number of dishes for a special meal.
This cranberry sauce is made with orange zest, orange juice and sprigs of fresh mint.
About this Recipe
While the cranberries are cooking, the mint is added to the pot just long enough to give the sauce a subtle mint flavor.
Then the mint sprigs are removed.
The cranberry sauce has a wonderful tart, sweet, light mint and fresh orange flavor.
Jellied vs. Whole Cranberry Sauce
The cranberries in this recipe are for the most part, still whole as opposed to “jellied” cranberry sauce.
The difference between whole and jellied cranberry sauce is that the jellied sauce is cooked longer until the berries are broken down (no longer whole).
Whole cranberry sauce has a soft texture with a little liquid, and jellied cranberry sauce has a firmer texture similar to Jello.
This cranberry sauce is cooked for just a short time so that when it reduces, there’s still liquid in the mixture.
And as the cranberry sauce cools, it firms up just a bit.
Serve this cranberry sauce chilled, at room temperature or warm.
Let’s check out the ingredients.
Fresh cranberries, fresh mint, an orange, water and granulated sugar
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preparation:
Rinse the cranberries in a colander and set aside.
Zest a large orange and set aside the zest.
Then cut the orange in half and squeeze the juice from the orange into a pourable measuring cup or small bowl and set aside.
Simple Syrup:
To a medium-size pot, add water…
…granulated sugar…
…orange zest and…
…fresh orange juice (from the orange that was zested).
Heat the pot on medium heat and stir.
Stir as the mixture heats.
Bring the mixture to a low boil.
When the sugar dissolves, turn the heat down to low.
Cranberries:
To the pot, using a large spoon, carefully add the cranberries.
Stir and…
…turn the heat up to medium heat.
The cranberries should start to pop.
Mint:
To the pot,
…add 5 small sprigs of fresh mint (including the stems and leaves).
Cranberry Sauce:
Stir.
TIP – If the liquid begins to foam and rise like in the picture above, turn the heat down just a bit.
Continue to stir and when the cranberries start to boil,
…turn the heat down to a low simmer.
Continue to stir until the liquid starts to reduce (about 5 minutes).
When there’s still some liquid in the pan, turn off the heat and…
…move the pan onto an unused burner on the stove, or on a heat resistant surface or hot pad.
Transfer the cranberry sauce to a medium size bowl.
Using tongs, remove the sprigs of mint from the cranberry sauce and discard them.
TIP – As the cranberry sauce cools, it should set and thicken up just a bit.
I like to cook the cranberry sauce up to the point to where it’s still a little saucy…
…because as it cools, it generally thickens up a little.
Let the cranberry sauce cool to room temperature.
Garnish and Serve:
Garnish with small quarter pieces of a fresh orange…
…and sprigs of mint (optional).
Serve chilled, at room temperature or warm.
Store leftovers in the refrigerator.
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Mint-Infused Cranberry Sauce with Orange
Ingredients
Simple Syrup:
- 1 cup water
- 1-1/2 cups granulated sugar
- 1 whole large orange zested and juiced
Cranberry Sauce:
- Simple syrup with orange zest and juice
- 1 bag (12 ounces) fresh cranberries
- 5 small sprigs of fresh mint (including the stems and leaves) rinsed
Garnish:
- small sprigs of fresh mint
- 1 small orange - 1 or 2 small quarters
Instructions
Preparation:
- Rinse the cranberries in a colander and set aside.
- Zest a large orange and set aside the zest. Then cut the orange in half and squeeze the juice from the orange into a pourable measuring cup or small bowl and set aside.
Simple Syrup:
- To a medium-size pot, add water, granulated sugar, orange zest and fresh orange juice (from the orange that was zested).
- Heat the pot on medium heat and stir.
- Stir as the mixture heats. Bring the mixture to a low boil. When the sugar dissolves, turn the heat down to low.
Cranberries:
- To the pot, using a large spoon, carefully add the cranberries.
- Stir and turn the heat up to medium heat. The cranberries should start to pop.
Mint:
- To the pot, add 5 sprigs of fresh mint (including the stems and leaves).
Cranberry Sauce:
- Stir as the cranberry sauce cooks. If the liquid begins to foam and rise, turn the heat down just a bit.
- Continue to stir and when the cranberries start to boil, turn the heat down to a low simmer.
- Continue to stir until the liquid starts to reduce (about 5 minutes).When there's still some liquid in the pan, turn off the heat and move the pan onto an unused burner on the stove, or on a heat resistant surface or hot pad.
- Transfer the cranberry sauce to a medium size bowl. Using tongs, remove the sprigs of mint from the cranberry sauce and discard them.
- Before chilling the cranberry sauce in the refrigerator, let it cool to room temperature (about 1-1/2 hours).
- As the cranberry sauce cools, it should set and thicken.
Garnish and Serve:
- Serve chilled, at room temperature or warm.
- Garnish with small quarter pieces of a fresh orange and sprigs of mint (optional).
- Store leftovers in the refrigerator.
Notes
TIPS:
- When cooking the cranberries, if the liquid begins to foam and rise, turn the heat down just a bit.
- As the cranberry sauce cools, it should set and thicken.
More Cranberry Sauce Recipes
Here’s a great recipe to transform leftover cranberry sauce…Cranberry Sauce and Blueberry Galette.
More homemade cranberry sauce recipes:
Apple Pie Filling Cranberry Sauce
Whole Cranberry Sauce with Blackberries and Lime
Cranberry Sauce with Orange and Spice
Holiday Recipes
Delicious holiday recipes…”Brown Butter, Sage and Garlic Mashed Potatoes“, “Cherry Cheesecake Swirl Brownies” and “Classic Pumpkin Pie“.
Comfort Food Recipes
Comfort Food Recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Candied Sweet Potatoes (Canned Yams), with Walnuts and Marshmallows
Baked Herb and Parmesan Potato Slices
Biscoff Cookie Butter Blondie Brownies
