Blood oranges add their distinctive raspberry-like flavor to this sweet-tart cranberry sauce, and
garnishing with additional orange slices highlights their beautiful color. The sauce can be made today
and stored, covered, in the refrigerator until Thanksgiving.
Blood Orange Cranberry Sauce
3 cups (12 oz./375 g) fresh or frozen cranberries
1 1/4 cups (10 oz./315 g) sugar
Grated zest and juice of 1 blood orange, plus 1/2 blood orange, very thinly sliced
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
In a medium saucepan over high heat, combine 2 cups (16 fl. oz./500 ml) water, the cranberries, sugar, blood orange zest and juice, cinnamon and cloves. Bring to a boil, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the cranberries have burst and the sauce thickens, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and
refrigerate; bring to room temperature before serving. Garnish the sauce with the blood orange slices and serve. Serves 6 to 8.
Williams-Sonoma Test Kitchen
[…] started with the William Sonoma recipe for blood orange cranberry sauce. A few years ago, I decided to make a cranberry sauce to go with the turducken I was making at the […]