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Cranberry Orange Sauce, Orange Cranberry Sauce, Cranberry Orange Sauce Recipe

3,031 views · Published 19 December 2012 · 3:29 · Indexed 4 November 2026

Channel: Jan Charles · 2012 · Howto & Style

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 - Cranberry Orange Sauce, Orange Cranberry Sauce, Cranberry Orange Sauce Recipe, Cranberry Sauce Recipe, Granny's Cranberry Sauce from The Food City Kitchen on WVLT. Simple and delicious cranberry sauce!
Walter: If I can stop Jan from eating it long enough, we're going to show you how her grandmother made cranberry relish.

Jan: Well, I had to stop my kids from eating it this morning. My daughter was sitting at the table with a spoon.

Walter: Don't say a thing about it, because I just saw you doing the same thing.

Jan: She learned it from me. 

Walter: Now, what have you got in here?

Jan: I have about - I don't know - a pound and a half, two pounds of cranberries, and you can use the fresh ones. You can use frozen ones, if you have to, but fresh cranberries are so delicious, and they're so inexpensive, and right now they're everywhere.

Walter: Everywhere.

Jan: You can't walk down the sidewalk without tripping on them. All right.

Walter: You've got sugar on that?

Jan: I put about a cup of sugar in it. 

Walter: Yeah.

Jan: So we're going to give it a pinch of salt.

Walter: Okay.

Jan: And then we're going to add a cup of brown sugar.

Walter: That's a cup of white sugar and a cup of brown sugar. I'm glad to know that this is . . .

Jan: Sugar free?

Walter: Yeah, this moving toward being sugar free.

Jan: Listen, at this time of year, there are some things that cannot change, and the tradition at my house is not to touch that stuff.

Walter: I understand. 

Jan: All right.

Walter: I understand. 

Jan: Okay. Don't mess with granny's recipes.

Walter: I do not.

Jan: All right. So we're going to put three cinnamon sticks in there.

Walter: Yes. 

Jan: And those, of course, you'll fish out.

Walter: Yeah.

Jan: Now here's what I love so much about this. I use navel oranges, just because I love the flavor, whatever you've got, but you want about two tablespoons of zest, which most of the time ends up to be about two oranges or so, like, what do you say? Some. 

Walter: Some.

Jan: And then fresh squeezed orange juice.

Walter: Yes.

Jan: And I cheat. Sometimes, if I don't get quite enough juice out of my oranges, I'll pretend . . .

Walter: Augment it with a little juice out of a jug. 

Jan: That's right.

Walter: I understand.

Jan: I'll pretend I did.

Walter: Well, I certainly never do that.

Jan: And hide the jug.

Walter: I understand that some people do.

Jan: You know what? Isn't that awful that people do that? I know. Anyway, you bring that to a boil.

Walter: It's awful when anybody else does it, but it's perfectly fine when I do it.

Jan: You bring that to a boil and let it simmer, and all of your cranberries are going to pop. If you like it thicker, you can add a couple of tablespoons of cornstarch. If you need a little more liquid, throw a little bit of water in it. 

Walter: Okay.

Jan: Otherwise, that's all you have to do. Put it in the fridge and let it chill. 

Walter: I was going to say, better if it stands a little, right?

Jan: Well, yes, always. I usually make it the night before or even two days before, and this is what you come out with. I love this stuff. It is so beautiful, that bright red color, and it's all shiny and gorgeous.

Walter: I was fussing at you for tasting it.

Jan: You shouldn't have.

Walter: When you weren't watching, I tasted it, and it's really good. 

Jan: See, that's the difference, is that you don't get caught.

Walter: Well, that's because . . . well, we won't go there. But everybody has their own special cranberry sauce, and this is a great one. 

Jan: This is fabulous.

Walter: And you need the recipe for it. You get that by writing to Chef's Recipe, 6450 Papermill Drive, Knoxville, Tennessee 37919, sending a send-addressed, stamped envelope, or you could just go to Local8Now.com, and it's posted right there at this instant.

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