Cranberry Orange Sauce

I'm so happy to share this Cranberry Orange Sauce recipe with you! I've been making this every year since I can remember and it is a big hit every time. Cranberry sauce is delicious year round with turkey, chicken, or pork dishes. I love to add Cranberry Orange Sauce on top of brie, wrap it in puff pastry, brush with an egg wash, and bake it for a pretty appetizer. Another great idea is to roll out a puff pastry or pillsbury dough in a rectangle, then lay slices of turkey or chicken down the middle with slices of brie, spread with Cranberry Orange Sauce. Cut the sides in 1-inch thick strips and overlap the strips. Brush with an egg wash (optional) and bake until golden brown. There are so many ways to use this sauce or just use it simply as a sauce to top turkey, chicken, or pork. It's fabulous and it lasts up to 10 days in the refrigerator or 2 months in the freezer! Why not make a big batch an divide it up, freeze, then use whenever you feel like serving it?! Makes me hungry for a Turkey, Brie, Cranberry Orange Sauce croissant sandwich!

INGREDIENTS TO MAKE CRANBERRY ORANGE SAUCE

• 1 Bag fresh or frozen cranberries
• Large navel oranges, juiced
• Zest from 1 large navel orange
• Granulated sugar
• Water
• Salt

HOW TO MAKE CRANBERRY ORANGE SAUCE

• In a medium sauce pan over medium-high heat, bring the orange juice, water, and sugar to a boil stirring frequently with a rubber spatula or wooden spoon.
• Add the cranberries, orange zest, and salt; bring to a boil.
• Reduce the heat to medium-low, gently boil for 12 minutes stirring frequently until the cranberries burst open and the sauce thickens.
• Transfer the sauce to a serving bowl.
• Cover with plastic and refrigerate until ready to serve.
• The Cranberry Orange Sauce will last for up to 10 days in the refrigerator in an airtight container or in the freezer for up to 2 months.