Paula Deen Citrus Cranberry Sauce

Paula Deen Citrus Cranberry Sauce calls for just four ingredients and comes together in 25 minutes on the stovetop. Cranberries and canned mandarin oranges cook down with sugar and a pinch of cinnamon into a thick, tangy sauce that feeds 14. In the South, this is what belongs on the holiday table next to the turkey and the sweet potatoes.

The mandarin oranges make this version stand out. They break apart as they cook and add a sweet citrus flavor that balances the tartness of the cranberries. Without them, you just have a standard cranberry sauce. With them, the whole batch brightens up.

Make this a day or two before the big meal so the flavors meld in the fridge. Stir often while it cooks, because the sugar will scorch on the bottom if you walk away. The sauce thickens as it cools, so don't worry if it looks a little loose when you take it off the heat.

Paula Deen Citrus Cranberry Sauce

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

14

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

55

kcal

A simple stovetop cranberry sauce with tender mandarin orange pieces folded through a sweet, cinnamon-spiced cranberry base. One pot, four ingredients, and about 20 minutes of stirring.

Ingredients

• 1 (11-ounce) can mandarin oranges, drained
  

• 1 (8-ounce) bag fresh cranberries
  

• ¾ cup sugar
  

• ¼ teaspoon ground cinnamon

Directions

• Cook the sauce: In a medium saucepan, cook all ingredients over medium heat, stirring frequently, for 15 to 20 minutes until cranberries burst and sauce thickens. Remove from heat, and let cool completely. Cover and refrigerate for up to 2 days.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, and you do not need to thaw them first. They cook down the same way fresh ones do. Add a couple extra minutes on the stove since they start colder, and watch for the same signs: burst skins and a thickened sauce.

How long does this cranberry sauce last in the fridge?

It keeps well for up to 5 days in a sealed container. The flavor actually gets better after a day or two as the citrus and cinnamon settle in. You can freeze it for up to 3 months, but the texture softens a bit after thawing.

Can I make this a week before Thanksgiving?

A full week in the fridge is too long. Make it 2 to 3 days ahead for the best flavor and texture. If you need more lead time, freeze it in a freezer-safe container and thaw it overnight in the refrigerator.

Why did my sauce turn out too thin?

The cranberries probably did not cook long enough to burst and release their natural pectin. Keep stirring over medium heat until the sauce coats the back of a spoon. It also thickens more as it cools, so do not panic if it seems a little runny right off the stove.

Do I need to mash the mandarin oranges before adding them?

No. Add them right from the can after draining. They break apart on their own as you stir during cooking. Some pieces stay intact, which gives the finished sauce a nice chunky texture with little bursts of citrus.