Once you make Tyler’s Cranberry-Orange Sauce, you’ll never use canned again!
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Cranberry-Orange Sauce
RECIPE COURTESY OF TYLER FLORENCE
Level: Advanced
Total: 25 min
Prep: 5 min
Cook: 20 min
Yield: 8 to 10 servings
Ingredients
Two 8-ounce packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick
Directions
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.
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Tyler Florence Makes Cranberry-Orange Sauce | Tyler’s Ultimate | Food Network
26 Comments
You left the orange skins???
Break the cinnamon stick in half before putting it. Unleases the flavor.
What was the name of this show?
I see everyone is adding a lot of liquids to the cranberry sauce. You’re not doing that so I like it. Can’t wait to try it
I miss your cooking show I really enjoyed it
Actually making it right now for Thanksgiving 😄👋🧡💛
So what heat do you set the burner at?
What was the name of this show?
I zest the orange completely and omit the cinnamon stick. Been doing it this way for years. Comes out great.
I miss your show I watched it all the time all the best chefs are off TV
Are the best cranberry recipe I’ve ever done.
This is a really great recipe. I can make this recipe the way that you explained it.
First time to make this and I love the combination of the tart cranberries, sweetness of sugar to balance it and the refreshing taste of the orange peel & juice. You just have to adjust the sugar according to your taste. The cinnamon stick was an added flavor which overall blends well with the rest of the ingredients. This will be my cranberry recipe every Thanksgiving from now on. Thank you very much Tyler.
Tyler, I really enjoy your recipes. I making and serving your cranberry sauce recipe today.
Sorry canned taste better. This is more like a relish yuck
2021 and the store ran out of my regular canned cranberry sauce. So here I am to make it fresh. Thanks for the recipe
"Fresh frozen" – that's a new one on me. lol
What he put in the pot is not real cinnamon – it's called cassia cinnamon. You can tell because it's a dark, thick, single layer; it is much cheaper than real cinnamon, and thus is more readily available in stores. TRUE cinnamon, a cousin of Cassia, is Ceylon cinnamon. It has many thin, soft layers, is easy to crush, is lighter in color, and more mild-flavored. Do a google image comparison of the two. The always-trustworthy FDA allows this lie to be propagated to the American people. Cassia cinnamon contains coumarin, which can cause liver damage. Ceylon has it also – but about 60x less. You have to eat a lot for it to do harm, but it's just an example of how they are by no means the same thing and to be aware of that when you're shopping. Their flavors are different, their textures are different, their chemical make-up is different. I have both. 🙂
I made it exactly as he stated and mine came out totally awesome thank you Chicago love
I sure love those blue cabinets in the background
Love Tyler Florence’ recipes. Just made this for the first time. Happy Thanksgiving!
Food Network is the TMZ of food content. Everybody who "cooks" there is utter trash
I made this cause 3 times already since Thanksgiving. I serve on side with cranberry bread & as a relish. I eat the orange Perl too & its absolutely delicious. Thank you Chef Tyler Florence & to the Food Network.
I roast and chop a few pecans coarsely and add to it. Great on a ham sandwich, too!
Thanks Tyler for sharinG your awesome receipe!👍I am goinG to be makinG it thiS afternoon!✌😍🙏😇🌹🌞🌹
I have tried many different cranberry sauces, but this is by far the very best!! Thank you Chef Florence for this recipe. After the thanksgiving dinner is done, there is always turkey sandwiches for the next day and beyond. I take this relish, warm it up and smash it using a potato masher. The consistency is perfect for spreading on bread… mayo on one side, the relish on the other side. You mash it to the consistency you want. I don't suggest you use a stick blender. I have one and used it on one occasion, but it just wasn't as good as the consistency left by a potato masher.