Food by VICE

Cranberry Citrus Sauce

Dried and fresh cranberries are used in this simple and updated version of the canned crap you grew up with.

by Judy Haubert
Nov 17 2017, 2:00pm

Photo by Heami Lee

Servings: 8
Prep: 10 minutes
Total: 30 minutes


12 ounces|350 grams fresh cranberries
6 ounces|170 grams whole dried cranberries
2 cups|500 ml orange juice
½ cup|115 grams granulated sugar
¼ teaspoon salt
⅛ teaspoon ground cloves
1 cinnamon stick
1 orange, peel removed with a vegetable peeler and thinly sliced crosswise, fruit segmented


Combine all ingredients except orange segments in a 4-qt. saucepan over medium-high heat. Bring to a simmer, cover, and reduce heat to medium; cook until cranberries have burst, 8-10 minutes. Uncover and cook until liquid has reduced and sauce has thickened, about 20 minutes more. Gently stir in orange segments and serve warm or refrigerate up to 4 days and serve chilled.