This homemade orange zest cranberry sauce is a crowd pleaser…even for the folks that claim to dislike cranberry sauce. It is so incredibly different than your canned cran that people either love or hate.
My family doesn’t enjoy the canned version although I don’t mind it! It brings back many childhood memories as there wasn’t a single Thanksgiving dinner without a can sliced on the table.
This homemade version is a home run, and is really easy to whip together. Another added perk – it is a dish that can and should be made a night (or more) in advance. The longer it sits, the more bold and combined flavors emerge.
Homemade Orange Zest Cranberry Sauce
Ingredients:
- 1- 12 oz bag of fresh cranberries
- 2 large oranges
- 3/4 cup sugar, plus 2-3 extra tablespoons
- One orange zested
- Pinch of salt
- 1/2 cup of water
Directions:
- Squeeze two oranges, equals about 1/2 a cup of juice. In a medium saucepan combine orange juice, water and sugar.
- While your mixture is boiling, wash your cranberries and discard any that look off colored of softened.
- Once the sugar has melted add in cranberries, orange zest and salt. Bring to a gently boil over medium/low heat and stir occasionally until cranberries burst open.
- Remove from heat and allow to thicken and cool before storing.
- Recommended to give at least 24 hours to chill before serving.
Homemade Orange Zest Cranberry Sauce
Homemade cranberry with a zesty citrus burst to boot!
Ingredients
- 1- 12 oz bag of fresh cranberries
- 2 large oranges
- 3/4 cup sugar, plus 2-3 extra tablespoons
- One orange zested
- Pinch of salt
- 1/2 cup of water
Instructions
- Squeeze two oranges, equals about 1/2 a cup of juice. In a medium saucepan combine orange juice, water and sugar.
- While your mixture is boiling, wash your cranberries and discard any that look off colored of softened.
- Once the sugar has melted add in cranberries, orange zest and salt. Bring to a gently boil over medium/low heat and stir occasionally until cranberries burst open.
- Remove from heat and allow to thicken and cool before storing.
- Recommended to give at least 24 hours to chill before serving.
This sausage and herb stuffing is the perfect addition to any Thanksgiving table, or dinner table for that matter. It is just a touch different then your traditional stuffing but still packed with reminiscent flavors of your families favorite childhood feast!
I am not a stuffing snob. I like bread, in all forms. So to me – it doesn’t matter if the stuffing is cooked in the bird or outside of the bird BUT I have family members that prefer it be apart from our turkey. Fine by me because this recipe is a homerun every time I make it!
Now this is one of the dishes that isn’t completely from scratch that finds it’s way to the center of my table…but I am not worried. It taste like the extra hard work went into it and truthfully the store bought stuffing cubes are still pretty tasty! (See – not picky with my bread). There are some great brands out there and if you really want to get into it, by all means, go ahead and cube up your own bread!
Sausage and Herb Stuffing
Ingredients:
12 oz. bag of store bought stuffing cubes
1 pound sausage
2 large onions
1.5 cups of diced celery
1 stick butter (unsalted)
2 cups chicken broth, I prefer low sodium
1 large egg, beaten
1/2 cup freshly chopped parsley
2 tbsp freshly chopped sage AND rosemary
5 cloves of chopped garlic
Directions:
- Preheat the oven to 350, rub butter to coat baking dish and set aside.
- Melt butter in pan stovetop and add celery, onions and garlic. Sautee and until cooked and softened. Remove cooked vegetables but do not drain butter.
- Use the same pan to cook sausage, making sure it is crumbled.
- Pour dry stuffing cubes into a bowl. Mix in cooked sausage, butter from pan and vegetables.
- Add in egg, chicken broth, parsley, sage and rosemary and stir until well coated throughout.
- Place mixture evenly into baking dish and bake uncovered for roughly 65-70 minutes or until dark golden top.
Other Unique Thanksgiving Side Dishes
- Creamed Spinach Gratin With Chive Drop Biscuits by Cooking For Keeps
- Rosemary Ricotta Corn Recipe by Snappy Gourmet
- Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce by Closet Cooking
- Maple Bacon Carrots by I Am Homesteader
- Duchess Potatoes by Whole Foods Market
There are even some of our own recipes that would work fabulously with a Thanksgiving feast. Like our Crockpot Southern Green Beans and Stewed Tomatoes that is a fun spin on your typical green beans. This recipe being a crockpot recipe also leaves you with more time in your day for other dishes and room in your oven.
My cornbread casserole recipe you will find here in Cheap Meals Your Family Will Love. This dish is one of my staples and is highly requested for any gathering, especially Thanksgiving dinner.
Roasted Brussels Sprouts and Potatoes with Maple Bacon Balsamic Glaze could really jazz up your dinner plate. The perfect blend of flavors!
Don’t forget Oven Roasted Potatoes could be a well received change up from the classic mashed version, or maybe another option for your guests.
All in all Thanksgiving is a time to be grateful for the ones around you and food before you. No matter what your menu includes remember to be grateful that you can provide it!
Happy Thanksgiving folks!
Love, light and a little grace…
-Olivia
Olivia Whalen is mama to three young girls who is devoted to creative learning, exploration and free range imagination. Olivia enjoys thinking outside of the box when it comes to preparing homemade baby food or meals for her family. She most enjoys allowing the little minds in her life to flourish and with that you will see her write about creative kid crafts, recipes that fit a family budget and keep everyone asking for more, tips and tricks for a tiny babe, and beginner homesteader fun! Some of her hobbies include gardening, hiking, reading, cooking or just basking in motherhood.