Cachaça Cranberry Sauce
This simple homemade cranberry sauce has a bit of heat and a Brazilian twist! With a gorgeous color that's so radiant it looks like jewelry, this cranberry sauce recipe with orange juice is extremely easy to make. It's the perfect amount of sweet and tart, and smells of vanilla, cinnamon and orange zest. It has a surprise kick from a secret ingredient that will make this Spicy Cranberry Sauce the star of your next holiday dinner.
Servings: 8 Servings
Calories: 234kcal
Ingredients
- 12 once package of fresh cranberries 1.5 cups
- 1 large orange, zested
- 1 cup orange juice preferably freshly squeezed
- 2 cinnamon sticks
- 1 teaspoon red pepper flakes
- 1.5 cups granulated sugar
- 1 cup cachaça Brazilian rum
- 1 whole vanilla bean
Instructions
- Add the sugar, orange juice and cachaça to a saucepan and bring to a boil, just enough to dissolve the sugar.
- Next, add the cranberries, the spices and the zest. Simmer until the cranberries begin to pop, about 5 minutes.
- Continue to simmer until the cranberries begin to reduce. Personally, I like them to retain some texture, so I let them stay mostly whole, but you can also break or smash them as this cooks if you like that consistency.
- Let cool completely before transferring the cranberry sauce to a container and storing in the refrigerator for up to a week.
Bom Apetite!!
Video
Notes
Make Ahead Tip: Make this weeks in advance, and cool completely before transferring to a freezer-safe container. Store in the freezer, then thaw the night before you want to serve it.
Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 42g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 77mg | Fiber: 1g | Sugar: 40g | Vitamin A: 146IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 1mg