Fennel Orange Cranberry Sauce

  • Yield : 2 Cups
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

If you are a cranberry sauce fan, then you will gobble this one right up with your turkey.  This tart & sweet sauce blows away the 1950′s canned version with its fresh ingredients & hints of fennel (apologies to all the 60 somethings out there).

Put your kids to work at the stove and supervise while you prepare the other Turkey Day fixings.


  • 8 ounces fresh or frozen Cranberries
  • Zest & Juice of 1 Orange
  • 1/2 C Sugar
  • 1/2 C Water
  • 1/2 tsp Fennel Seeds
  • a few sprigs of Fresh Mint


Step 1

Combine all ingredients in saucepan over medium heat. Stirring periodically until cranberries breakdown and reduce to a sauce.

Step 2

Cool and serve garnished with mint.

Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from Dave Lieberman

Short Cut: Make it ahead of time…Cranberry Sauce can be stored in the refrigerator for up to 5 days or can be frozen and defrosted prior to serving.

Think Out of the Icebox: Try lemon in place of orange zest.  If you are not a fan of fennel, then skip it and add some fresh mint upon serving.

Recipe Type:
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