This Cranberry Clementine Sauce is a perfect quick, easy, make-ahead side dish for your Thanksgiving table. But don’t worry – even if you’re not hosting the big meal on the big day, you’ll still want to hold onto this recipe. The sauce is equally delicious on a busy weeknight alongside my Chicken and Stuffing Casserole! Plus, I love to use the left-overs on top of yogurt for breakfast, or spread onto a turkey sandwich.
Clementines, one of our favorite fruits, make their appearance in grocery stores in the late fall about the same time that fresh cranberries are stocked on the shelves. The clementines add a sweet, citrusy component to this tart side dish. Best of all, it’s incredibly fast and easy to prepare. Plus, you get to control the amount of sugar that you add, making this sauce as sweet or as tart as you like it.
I should note that this recipe feeds about 4 people, so if you’re serving a large crowd you will definitely want to double (or triple) the ingredients. Happy Thanksgiving!
Cranberry Clementine Sauce
- Zest of 2 clementines, plus the juice of 4 clementines
- 1/3 cup of sugar (if you prefer your cranberry sauce on the sweeter side, use ½ - ¾ cup sugar)
- Pinch of salt
- 1 (12 oz) bag fresh cranberries
- Heat ½ cup water with zest, juice, sugar and salt in a medium sauce pan until the sugar dissolves (about 2-3 minutes).
- Add cranberries and bring to a boil.
- Reduce heat to low and simmer, uncovered, until berries burst and sauce thickens (about 7-8 minutes).
- Cool to room temperature and serve, or refrigerate until ready to use.
Looking for other delicious Thanksgiving sides? Try these: