Cranberry-orange sauce from Cook's Illustrated Annual Edition 1999 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rhb on November 22, 2022

    Very good! Seems less sugary the next day so we make it a day ahead. We don't use the liqueur...we tried it and like the sauce better without it.

  • ashallen on November 29, 2019

    I love this classic cranberry sauce. Very, very easy to make. Holds well if made several days ahead of time. Handles variations well. Orange liqueur is great (Triple Sec's good) but it's also fine without - it'll seem a bit sweeter. Natural orange extract or a few drops orange oil substitute well for orange zest. Using light brown sugar instead of white sugar adds some more complexity to the flavor. Recipe gives a recommended cooking time, but this is easy to cook to taste - the longer it cooks, the more it'll have the dark purplish color of canned jelly (very pretty!) - flavors also mellow a bit more. Making a half-batch works fine. Leftovers can be frozen and are great stirred into oatmeal!! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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