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Recipe: Orange Zest Cranberry Sauce

Chef Nina Curtis Recipes, Show on Corporate Home

This Thanksgiving, Adventist Health’s Chef Nina Curtis is giving the turkey a run for its money with five delicious vegan recipes that you won’t want to miss. Last on our list: Orange Zest Cranberry Sauce.

It’s just not Thanksgiving without the cranberry sauce. If you aren’t already stuffed from so many other delicious dishes, add a dab of cran sauce to finish off the meal. This quick and easy recipe adds a citrus burst with fresh orange juice and zest.

Orange Zest Cranberry Sauce

Yield: 1 quart

Ingredients

  • 10 onces fresh cranberries or frozen cranberries
  • ½ cup maple syrup
  • ¼ cup fresh squeezed orange juice
  • 1 tablespoon orange zest
  • ½ teaspoon cinnamon

Instructions

Place all the ingredients in a medium size saucepan and stir well. Place over high heat and bring to a boil, reduce heat down to a medium flame.

The cranberries will begin to burst; continue to cook for 15 minutes and gently smash all the cranberries.

Remove from heat, place in a glass bowl and let cool. Place in the refrigerator for an hour and serve when dinner is ready.

Store in a glass container in the refrigerator.

About the author: Chef Nina Curtis is the director and executive chef at Adventist Health’s Vitaliz Café in Roseville, California. Follow her @botanicalchef on social media.