You’ll want this easy and delicious Spiced Orange Cranberry Sauce throughout the holiday season! Vegan, gluten free and refined sugar free, takes just 20 minutes to make and can be made well in advance!
1blood orange , zest and juice plus more slices for garnish
½teaspoonfreshly grated ginger
½teaspoonfreshly grated nutmeg
In a medium saucepan over medium-high heat, combine all ingredients.
Bring to a boil, partially cover with a lid and reduce heat to low.
Simmer gently, stirring occasionally until the cranberries have burst and the sauce thickens, about 15 minutes.
Remove pan from heat and discard cinnamon sticks.
Let cranberry sauce cool completely. Transfer to an airtight container and refrigerate.
Can be made 7 days in advance. Let come to room temperature before serving or rewarm on the stove, if desired. Enjoy!
Store leftover sauce in an airtight container and refrigerate. It will last up to 7 days from the time you made it. To freeze, place cooled sauce in a freezer-safe container or resealable bag.To defrost, let it thaw in the fridge overnight or on the defrost setting of your microwave. When thawed, give it a good stir and rewarm in a small saucepan if desired.