Hamdi Saidani This quick and simple Julia Child Cranberry Sauce, inspired by Julia Child, combines fresh cranberries, sweet sugar, and tangy orange juice for a delightful balance of flavors. Perfect for holiday meals, it requires just three common ingredients and minimal preparation time. As the sauce cools, it thickens naturally, offering a luscious texture that complements roasted meats and festive dishes.
Ingredients Needed
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1 cup orange juice
How To Make Cranberry Sauce
- Combine Ingredients: In a medium saucepan over medium heat, dissolve 1 cup of granulated sugar in 1 cup of orange juice.
- Add Cranberries: Once the sugar has dissolved, stir in 12 ounces of fresh cranberries.
- Cook Cranberries: Continue cooking for about 10 minutes, stirring occasionally, until the cranberries begin to pop.
- Cool and Serve: Remove from heat and let the sauce cool; it will thicken as it cools.
Recipe Tips
- Use Fresh Cranberries: Fresh cranberries give the best flavor and texture. If using frozen, do not thaw before cooking.
- Control Sweetness: Taste the sauce while cooking. If it’s too tart, add a little more sugar.
- Don’t Overcook: Cooking too long makes the sauce mushy. Stop when most cranberries have popped.
- Add Flavor Twists: Try adding cinnamon, orange zest, or a splash of vanilla for extra depth.
- Let It Cool Properly: The sauce thickens as it cools, so don’t judge the final texture while it’s hot.
How To Store Leftovers
- Refrigerate: store leftovers cranberry sauce in an airtight container in the fridge for up to one week.
- Freeze: Transfer leftovers cranberry sauce to a freezer-safe container and freeze for up to two months. Thaw in the fridge overnight before serving,no reheating is needed.
Nutrition Fact
Serving Size: 100 grams
- Calories: 159
- Total Fat: 0.15 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 5 mg
- Potassium: 28 mg
- Total Carbohydrate: 40.4 g
- Dietary Fiber: 1.1 g
- Sugars: 31.75 g
- Protein: 0.9 g
More Julia Child Recipes:
Julia Child Cranberry Sauce
Description
This quick and simple Julia Child Cranberry Sauce, inspired by Julia Child, combines fresh cranberries, sweet sugar, and tangy orange juice for a delightful balance of flavors. Perfect for holiday meals, it requires just three common ingredients and minimal preparation time. As the sauce cools, it thickens naturally, offering a luscious texture that complements roasted meats and festive dishes.
Ingredients
Instructions
- Combine Ingredients: In a medium saucepan over medium heat, dissolve 1 cup of granulated sugar in 1 cup of orange juice.
- Add Cranberries: Once the sugar has dissolved, stir in 12 ounces of fresh cranberries.
- Cook Cranberries: Continue cooking for about 10 minutes, stirring occasionally, until the cranberries begin to pop.
- Cool and Serve: Remove from heat and let the sauce cool; it will thicken as it cools.
Notes
- Use Fresh Cranberries: Fresh cranberries give the best flavor and texture. If using frozen, do not thaw before cooking.
- Control Sweetness: Taste the sauce while cooking. If it’s too tart, add a little more sugar.
- Don’t Overcook: Cooking too long makes the sauce mushy. Stop when most cranberries have popped.
- Add Flavor Twists: Try adding cinnamon, orange zest, or a splash of vanilla for extra depth.
- Let It Cool Properly: The sauce thickens as it cools, so don’t judge the final texture while it’s hot.
