This is a cranberry sauce recipe with orange (Valencia orange - to be exact!) that you're going to want to whip up for the holidays. It's simple, festive, beautiful, and downright tasty. Reduce down a bag of cranberries with orange juice, sugar, cinnamon and a lil' nutmeg, and you'll have you're a tart, tangy, sweet, perfectly ruby red cranberry sauce that you'll be accenting your plate with every chance you get.
Add the cranberries, orange zest and juice to a small sauce pan, and begin to heat slightly lower than medium heat. When you hear the cranberries beginning to pop and boil after having reduced a bit, stir well and then add all the sugar, ground cinnamon and ground nutmeg. Stir to incorporate these ingredients.
When the mixture has returned to bubbling gently, stir once more, turn the heat to low and then partially cover the small sauce pan with the lid. Now just stir occasionally until almost all the cranberries are popped and it has a cohesive texture (about 15 minutes). Then, remove the cranberry sauce from the heat and cover completely for at least an hour, or until mostly cool.Store in the refrigerator until ready to use, or eat right away.