Cranberry Orange Sauce… or Dessert

by Simla on December 21, 2010

I came up with this recipe last night after I’d been craving the tartness of cranberries for a while. I figured I’d make this sauce ahead of time and serve it atop the turkey and sweet potato mash I’m planning to make soon. But then I proceeded to eat it by the spoonful in lieu of dessert! So, I am living proof that you can use this recipe as a sauce to liven up any savory dish or as a simple, deeply satisfying and nourishing dessert…

Cranberries are loaded with antioxidants, vitamin C and K, fiber, and manganese, providing anti-cancer, anti-bacterial, and anti-inflammatory benefits. While uncooked cranberries will offer more of these benefits, this version is both easier to eat and a fantastic substitute to more traditional, heavy, and not-so-healthy sauces and desserts.

Cranberry Orange Sauce or Dessert

Makes enough for 4 generous servings. Can be frozen.


  • 7.5 oz fresh cranberries, rinsed
  • 3/4 cup organic 100% pure orange juice
  • 3/4 cup organic 100% pure apple juice
  • 1/4 cup black raisins


  1. Combine all ingredients in small saucepan
  2. Bring to a boil. Then turn down the heat to a simmer. Do not cover.
  3. Simmer and stir occasionally until cranberries have burst open and the juices have reduced to a thicker consistency. Some prefer it juicier, some prefer it denser ~ at least 15 minutes, up to 30-40 minutes. The preparation will take on a jelly-like consistency naturally as it cools down.



If you share this recipe, please include this blurb with it:

This recipe is shared with you courtesy of Simla Somturk Wickless, MBA, CHC, CNE, and founder of Delicious Health LLC, a health, nutrition, and lifestyle consultancy whose mission is to transform busy bodies into healthy, balanced beings (TM). Learn more about Delicious Health at or

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