Category: orange

Cranberry Sauce with Candied Oranges

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw…

Cranberry Sauce recipe-6

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw a 5 kilo turkey, an 11 pound bird, at the market the other day for €68kg, or €340 ($424).

(Although I think if you spent over four hundred dollars on a turkey, you wouldn’t forget it for a long, long time.)

Cranberry Sauce with Candied Oranges

I suggested that the turkey vendor perhaps forgot a comma because whole turkeys are, indeed, available in Paris, and they actually excellent since most are fermier, not the plump whoppers you see in the states. The only thing you have to be careful about is that one turkey might not be enough if you’re feeding a large crowd, say, a group of over six people.

Savvy Americans know to order a whole turkey in advance from their butcher and – get this: You can ask them to cook it for you. Yes, since the butchers usually have spits with roasting chickens on them, it’s usually not a problem for them to slide a turkey on there. That’s especially nice because most people in Paris just have one oven and it’s hard to tie it up for the entire day with just a bird roasting in it when you’ve got so many other things to bake and cook off.

Cranberry Sauce with Candied Oranges

The reason I am sharing this recipe today, rather than days ago when everyone was in a tizzy posting recipes, shopping and preparing their menus, is that I kind of forgot that it’s Thanksgiving. Actually, I didn’t quite forget, but wasn’t swept up in the frenzy because this week, and today, are just like any other week or day in Paris.

People go to work and school, banks and stores are open, and no one is setting their alarms for le vendredi noir (Black Friday), although that’s starting to happen in France ever since the government loosened their restrictions on allowing sales more than the government mandated twice-yearly ones, as they did before the economy took a dip. (Tomorrow, I suspect at least one vendor selling an expensive turkey in Paris is going to have to offer a serious mark-down if he wants to sell that bird.)

Cranberry Sauce with Candied Oranges

So we’re celebrating tomorrow night with some friends who are making dinner. I’m pitching in and doing some baking, as well as bringing a nice bottle of Sauternes. I also happened to have a few cans of cranberry sauce that I had brought back from the states, that I was planning to bring, just for fun.

I sent my hostess a photo and she wrote back right away, threatening to blackmail me by making my canned contraband photo public. I beat her to the punch, posting it on Instagram. But when I noticed that of the four ingredients in the can, two were industrial sweeteners, I decided to take matters into my own hands.

Cranberry Sauce with Candied Oranges

Fortunately I had a stash of fresh cranberries in my freezer, since if a turkey was €68 a pound, I’d have to dig deeper into my pockets if I was going to have to buy fresh cranberries in Paris on Thanksgiving Day.

Cranberry Sauce with Candied Oranges

I candied some organic orange slices (which were normally priced), simmered up a syrup with the sharpness of cider vinegar and a hit of dark rum, then added my precious canneberges, cooking them ’til they popped. I stirred in the candied oranges, then packed it up, ready to go – getting a recipe in just under the wire.

Happy Thanksgiving!

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Cranberry Sauce with Candied Oranges

Note that the orange slices may fall apart as they get close to being done. Not to worry; they’re just going to be chopped up later. If you want, you can substitute 3/4 cup (180ml) orange juice for the water that you cook the cranberries in. I use dark rum, but whiskey, bourbon, or an orange-flavored liqueur, such as Grand Marnier or Cointreau, would work nicely in its place. You can double or triple the recipe if you wish.
Servings 0 sauce

Ingredients

  • 1 large naval orange preferably unsprayed, or another variety, with seeds removed
  • 3/4 cup (180ml) water, plus 3/4 cup (180ml) water
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup, packed (90g) light brown sugar
  • 2 tablespoons dark rum
  • 1 stick cinnamon
  • 1 1/2 tablespoons cider vinegar
  • 1/8 teaspoon ground allspice
  • 1 cup (110g) fresh or frozen cranberries

Instructions

  • Lop off the two ends of the orange. With a sharp, serrated knife, cut the orange into 1/3-inch (1cm) slices.
  • In a medium-sized nonreactive saucepan, cover the orange slices with cold water. Bring to a boil, reduce heat, and cook at a low boil for 10 minutes. Drain. Return the oranges to the saucepan. Cover with water again, bring to a boil, and cook for another 10 minutes. Drain and rinse with cold water.
  • Return the orange slices to the saucepan, add 3/4 cup of water and granulated sugar. Bring to a boil then reduce the heat to a low boil and cook until the liquid is reduced to a thick syrup. During cooking, turn the oranges a few times in the reducing syrup so that they candy evenly.
  • As the liquid cooks down, close to when there is very little in the saucepan, monitor them closely turning them frequently to avoid burning them. Remove from heat once most of the liquid is evaporated. Tilt the oranges into a colander and let cool.
  • In the same saucepan, add the other 3/4 cup water, brown sugar, rum, cinnamon stick, vinegar, and allspice. Bring to a boil, add the cranberries, then reduce the heat slightly and cook until the cranberries pop and just start to fall apart. Chop the candied oranges into little pieces about the size of peas and add the candied oranges to the cranberries. Cook for about a minute, then remove from heat.

Notes

Serving: Pluck out the cinnamon stick and serve the sauce warm or at room temperature.
Storage: The sauce can be made up to one week in advance and refrigerated. Bring to room temperature before serving.

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Cranberry Sauce

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.This Cranberry Sauce is the a classic make-ahead cranberry recipe with notes of orange. It’s super easy to make it yourself and it tastes a million times better than store bought! Cranberry Sauce is a staple for so many people during the holidays. Alongside meat, veggies, and stuffing it’s a classic Thanksgiving recipe! It’s made…

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.

This Cranberry Sauce is the a classic make-ahead cranberry recipe with notes of orange. It’s super easy to make it yourself and it tastes a million times better than store bought!

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.

Cranberry Sauce is a staple for so many people during the holidays. Alongside meat, veggies, and stuffing it’s a classic Thanksgiving recipe! It’s made with fresh cranberries and it has hints of orange, which adds such a freshness. I thought I hated cranberry sauce until I made it at home from scratch – it’s unbelievably easy and delicious! PLUS you can make it ahead of time and store in the fidge or freezer – making the holiday much easier.

A top view of cranberry sauce ingredients: a bag of cranberries, a bowl of sugar, a glass of water, a cup of orange juice, a small bowl of cinnamon, and a dish of orange zest, all labeled on a white surface.

Ingredients Needed

  • Cranberries: I used fresh cranberries, but you could use frozen thawed cranberries.
  • Orange: Orange zest and juice add the best hint of tang and citrus that goes so well with the sweet cranberry.
  • Cinnamon: Cinnamon is a classic holiday spice – you could also add a cinnamon stick during cooking and remove it once it cools.
  • Sugar: Granulated sugar adds the sweetness needed to counteract the tartness of the berries.
  • Variations: Add chopped pecans, vanilla extract, or a pinch of nutmeg at the end of cooking.

You’re not missing anything – there is no cornstarch in this recipe. The pectin in the fruit, along with the sugar, are all the thickeners you need.

A pot of golden yellow liquid is on top of a black induction cooktop. The cooktop displays a digital reading. The scene is set against a smooth white countertop, and a metal ladle rests inside the pot.
A pot of cranberries is being heated on an induction cooktop. The cooktop displays a temperature setting. The cranberries are submerged in liquid, indicating they are being cooked, possibly for a sauce or compote.
A saucepan filled with a bubbling red cranberry sauce placed on a black induction cooktop. The sauce contains visible whole cranberries and is in the process of simmering.
A pot of cranberry sauce with visible cranberries and a sprinkle of cinnamon on top, simmering on an induction stove. The surface is white, and the steam rises from the pot, indicating its hot.

How to make Cranberry Sauce

  1. Add sugar, orange zest, water, and orange juice to a medium pot. Cook over medium-high heat until it comes to a boil.
  2. Once boiling, add cranberries and cook until they pop and thicken. For a thinner sauce, cook less time. For a thicker sauce, cook the full time.
  3. Place in a bowl and let come to room temperature, then cover and chill until ready to use. It will thicken more as it cools.

Ways to Use Cranberry Sauce

There are so many ways to use this sauce beyond the traditional side dish:

  • Add it to a charcuterie board as a dip or topping for the cheese.
  • Make Cranberry Brie Bites.
  • Top pancakes or waffles, or even as jam on toast.
  • Have it as dessert over ice cream.
  • Make a turkey sandwich with leftover turkey and stuffing.
  • Add it to oatmeal or yogurt!
A white bowl filled with cranberry sauce garnished with orange peel sits on a table. Fresh cranberries, halved oranges, rosemary sprigs, and a striped cloth surround the dish.

Expert Tips

  • If you use frozen berries, make sure to pat them dry after defrosting.
  • If you want a thicker jam, cook for the full time. Cook for less time if you like a thinner sauce.
  • Store cooled cranberry sauce in an airtight container and store in the refrigerator for about 3-4 days or freeze for a month, making it the perfect make ahead side dish.

FAQs

Is cranberry sauce supposed to be sour?

We prefer it sweeter, which is why I add sugar.

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.
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Cranberry Sauce Recipe

Homemade Cranberry Sauce is so easy to make and it tastes so much better than store bought. This cranberry sauce recipe has notes of orange and is delicious.
Course Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
Calories 970kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 cup (200g) granulated sugar
  • 1 teaspoon orange zest
  • ½ cup water
  • ½ cup fresh orange juice
  • 1 (12-ounce) bag cranberries
  • ¼ teaspoon ground cinnamon

Instructions

  • Add sugar, orange zest, water, and orange juice to a medium saucepan. Stir to combine and then cook over medium heat until it comes to a boil.
  • Once boiling, add cranberries and cook, stirring often, until they pop and thicken, approximately 8-12 minutes. For a thinner sauce, cook less time. For a thicker sauce, cook the full time.
  • Place in a bowl and let come to room temperature, then cover and chill until ready to use. It will thicken more as it cools.

Notes

  • Store in an airtight container in the refrigerator for several days or freeze for up to a month.

Nutrition

Serving: 1serving | Calories: 970kcal | Carbohydrates: 250g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 10mg | Potassium: 260mg | Fiber: 1g | Sugar: 247g | Vitamin A: 258IU | Vitamin C: 65mg | Calcium: 28mg | Iron: 0.4mg

Other Sauce Recipes

Cranberry Orange Bread

sliced cranberry bread on a cutting board.Cranberry Orange Bread is an easy quick bread recipe that’s soft and moist with tons of orange flavor. It’s bursting with fresh cranberries and a delicious orange glaze on top! I love quick bread so much – especially my banana bread recipe and my lemon bread. Orange and cranberry flavors go so well together and…

sliced cranberry bread on a cutting board.

Cranberry Orange Bread is an easy quick bread recipe that’s soft and moist with tons of orange flavor. It’s bursting with fresh cranberries and a delicious orange glaze on top!

sliced cranberry bread on a cutting board.

I love quick bread so much – especially my banana bread recipe and my lemon bread. Orange and cranberry flavors go so well together and are perfect at the holidays. This Orange Cranberry Bread is has the best orange flavor throughout – and that sweet orange glaze is the perfect finisher to mix with the tart cranberries. I couldn’t stop sneaking pieces of this bread and it’ll for sure show up on both my Thanksgiving Christmas tables.

ingredients in cranberry orange bread laid out on a white counter.

Ingredients Needed

  • Sugar: The bread uses granulated sugar and the glaze uses powdered sugar (confectioners’ sugar).
  • Orange: I used orange juice and orange zest to give the best orange flavor – fresh is best.
  • Buttermilk: Buttermilk is needed for the bread to rise properly. You can also use regular milk or non-dairy milk and add 1 tsp vinegar or lemon juice.
  • Cranberries: This recipe was tested with fresh cranberries. If you use frozen, be sure to thaw them and pat dry.
process shot of cranberry orange bread being made.
process shot of cranberry orange bread being made.
process shot of cranberry orange bread being made.
process shot of cranberry orange bread being made.

How to make Cranberry Orange Bread

  1. Stir together the sugar and orange zest in a large bowl, set aside.
  2. Whisk together buttermilk, orange juice, oil and egg. Set aside.
  3. Whisk together flour mixture, salt, baking powder, and baking soda in a small bowl. Set aside.
  4. Add wet ingredients to sugar mixture and stir until combined. Stir in dry ingredients, then fold in chopped cranberries.
  5. Pour batter into prepared pan. Bake 45-55 minutes, or until a toothpick comes out with just a few crumbs (test in the very center of the loaf). Cool before removing from pan.
  6. Once cool, make the glaze by whisking powdered sugar with orange juice and adding just enough cream or milk to get a drizzle. Drizzle over bread; let set. Slice and serve.
sliced cranberry bread on a cutting board.

Expert Tips

  • Since I can never find frozen cranberries at my store, I used fresh and this recipe has never been tested with frozen cranberries. If you want to try with frozen, make sure to strain and dry them before adding them in.
  • Let the icing on this bread dry on a wire rack before serving or storing.
  • You can store this recipe at room temperature or place in the freezer for about a month or so. Wrap it well in plastic wrap or place in an airtight container.

FAQs

Why does my bread come out crumbly?

This bread will be crumbly until it cools so let it cool completely before slicing.

How do you know quick bread is done baking?

A toothpick will come out clean from the center of the crack in the bread.

sliced cranberry bread on a cutting board.
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Cranberry Orange Bread Recipe

Soft and moist and fluffy – this Cranberry Orange Bread is a quick bread that's bursting with orange flavor and cranberries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 500kcal
Author Dorothy Kern
Cost $10

Ingredients

Bread:

  • 1 cup (200g) granulated sugar
  • 1 tablespoon orange zest
  • ¾ cup (177ml) buttermilk
  • ¼ cup (59ml) fresh orange juice
  • ¾ cup (177ml) vegetable oil
  • 1 large egg
  • 2 cups (248g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ cups fresh cranberries coarsely chopped

Glaze:

  • ½ cup (57g) powdered sugar
  • 1 tablespoon orange juice
  • 1-2 tablespoons heavy cream or milk

Instructions

  • Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray (or baking spray, the kind with flour in it).
  • Stir together the sugar and orange zest in a large bowl, set aside.
  • Whisk together buttermilk, orange juice, oil and egg. Set aside.
  • Whisk together flour, salt, baking powder, and baking soda in a small bowl. Set aside.
  • Add wet ingredients to sugar mixture and stir until combined. Stir in dry ingredients, then fold in chopped cranberries.
  • Pour mixture into prepared pan. Bake 45-55 minutes, or until a toothpick comes out with just a few crumbs (test in the very center of the loaf). Cool before removing from pan.
  • Once cool, make the glaze by whisking powdered sugar with orange juice and adding just enough cream or milk to get a drizzle. Drizzle over bread; let set. Slice and serve.

Notes

  • If you don’t have buttermilk, add 1 teaspoon lemon juice or white vinegar or measuring cup, then fill to the ¾ cup mark with milk. Let sit 5 minutes before using.
  • You can also do this method if using nondariy milk.
  • This recipe has only been tested with fresh cranberries (I can never find frozen in my grocery stores).
  • When making the glaze, you can use heavy cream, half and half, milk or nondairy milk. The less fat in the milk the less you’ll need to use – so start with 2 teaspoons and work your way up if not using heavy cream.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 75g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 287mg | Potassium: 152mg | Fiber: 2g | Sugar: 38g | Vitamin A: 102IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 2mg

Other Cranberry & Orange Recipe

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1-Bowl Cranberry Orange Scones (Vegan + GF)

Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones! 
These EASY, 1-bowl scones are fluffy, citrusy, lightly sweete…

1-Bowl Cranberry Orange Scones (Vegan + GF)

Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones! 

These EASY, 1-bowl scones are fluffy, citrusy, lightly sweetened, generously studded with fresh cranberries, and undetectably vegan + gluten-free. Perfect for holiday breakfasts, brunches, and beyond! Let us show you how it’s done!

These fluffy, tender, gluten-free scones get their perfect texture from a mix of almond flour, oat flour, and potato starch.

1-Bowl Cranberry Orange Scones (Vegan + GF) from Minimalist Baker →

Candied Yams

The sweet sugar glaze on these Candied Yams are simply irresistible. It’s the perfect side dish for Thanksgiving or any holiday gathering.

The post Candied Yams appeared first on Budget Bytes.

It’s no secret how much I love sweet potatoes, but Candied Yams are indeed my favorite Thanksgiving side dish. It’s made with sweet potatoes that are prepared and baked in a sweet and decadent sugar glaze that soaks into every single bite. It’s a special dish that I always make for the holidays and there’s usually never any leftovers. I also love that it’s made with simple ingredients that I almost always have in my pantry. So if you’re looking for a classic, budget-friendly, side dish to make this holiday season, these candied yams are one the entire family will love!

Overhead view of candied yams in a white serving dish.

What Are Candied Yams?

Candied yams are sweet potatoes that are baked in a sweet, syrupy, brown sugar glaze. Hence the name “candied” yams. But technically sweet potatoes and yams are not the same thing. Although they are both root vegetables and sometimes shaped similarly, there are still distinct differences. Yams have a dark brown skin, a rough exterior, and oftentimes a white flesh. They also have more of an earthy flavor and are not as sweet as sweet potatoes. It’s pretty common to see sweet potatoes mislabeled as yams in grocery stores these days; and now both names are often used interchangeably.

Ingredients For Candied Yams

Here’s what you need to make this easy & delicious candied yams recipe:

  • Sweet Potatoes: You’ll need roughly 2.5 to 3 lbs. of sweet potatoes. If you want to cut your sweet potatoes in uniform even rounds, try to purchase sweet potatoes that are long and narrow versus large and bulky.
  • Brown Butter: My secret ingredient for these candied yams is brown butter. Browning the butter adds a rich, nutty, caramel flavor which compliments the rest of the ingredients perfectly!
  • Sugar: A combination of dark brown sugar and granulated white sugar provides the perfect balance of sweetness. 
  • Spices: Classic warm spices like cinnamon, nutmeg and vanilla provide a powerful flavor punch.
  • Orange Juice: Just a small amount of fresh squeezed orange juice makes the sugar glaze really pop!

Should You Boil The Sweet Potatoes First?

Luckily you don’t have to boil the sweet potatoes first before making candied yams. Although par-boiling the sweet potatoes would help them cook faster, this recipe tastes much better when the potatoes are slow baked in the oven so they can soak up all of that yummy sweet glaze.

Recipe Tips!

  1. Make sure to keep an eye on your butter when it’s browning. As soon as it starts to turn a golden brown color, add the rest of the ingredients or remove the pot from the heat to prevent the butter from burning.
  2. You don’t have to cut your sweet potatoes into rounds. You can chop them into large chunks instead. Just make sure not to cut them too thin. You want them to be on the thicker side so they hold their shape well while baking.
  3. Reducing the sugar glaze after the sweet potatoes have finished cooking is totally optional, but I love the glossy finish that it gives the candied yams.

Storing Leftovers

Store any leftover candied yams in an airtight container in the refrigerator for 4-5 days. The butter and sugar mixture will thicken as it chills. To reheat, just place the candied yams in a saucepan over medium heat, in the oven at 350°F, or reheat in the microwave until warmed through.

Close up side view of candied yams.
Overhead view of candied yams in a white serving dish.
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Candied Yams

The sweet sugar glaze on these Candied Yams are simply irresistible. It’s the perfect side dish for Thanksgiving or any holiday gathering.
Course Dinner, Side Dish
Cuisine American
Total Cost $7.99 recipe / $1.33 serving
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 483kcal
Author Marsha – Budget Bytes

Ingredients

  • 2.5 lb. sweet potatoes (about 4 medium sweet potatoes) $3.56
  • 1/2 cup butter $1.12
  • 3/4 cup dark brown sugar $0.75
  • 1/2 cup granulated white sugar $0.20
  • 1 tsp cinnamon $0.10
  • 1/2 tsp nutmeg $0.05
  • 1/4 tsp salt $0.02
  • 2 tsp vanilla extract $1.20
  • 1 orange, juiced $0.99

Instructions

  • Preheat the oven to 350°F. Wash, peel, and cut the sweet potatoes into ½ inch thick rounds. Place the sweet potatoes into a greased 3 quart casserole dish or a 9×13-inch baking dish.
  • Add the butter to a small light-colored pot. Heat the pot over medium heat, stirring constantly, until the butter solids turn golden brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown).
  • As soon as the butter turns golden brown add the brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir together until smooth.
  • Remove the pot from the heat and add the vanilla extract and 2 Tbsp fresh squeezed orange juice. Stir until combined.
  • Pour the sugar glaze over the sweet potatoes in the baking dish. There is no need to stir the potatoes at this point. Cover the dish with aluminum foil and bake for 30 minutes.
  • After 30 minutes remove the foil and gently stir the sweet potatoes to redistribute the glaze. Move some of the potatoes that are at the bottom to the top. Bake for another 30 minutes uncovered or until the sweet potatoes are fork tender.
  • This step is optional, but recommended. With a slotted spoon, transfer the candied yams to a separate serving dish. Add the remaining sugar glaze to a small pot over medium heat. Bring the pot to a simmer for about 5 minutes or until the glaze has reduced and thickened.
  • Pour the thick glaze back over the sweet potatoes and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 483kcal | Carbohydrates: 85g | Protein: 3g | Fat: 16g | Sodium: 331mg | Fiber: 6g
Close up overhead view of candied yams.

How to Make Candied Yams – Step by Step Photos

Chopped sweet potatoes on a cutting board.

Preheat the oven to 350°F. Wash, peel, and cut 2.5 lb. sweet potatoes into ½ inch thick rounds. Place the sweet potatoes into a greased 3 quart casserole dish or a 9×13-inch baking dish.

Browned butter in a small pot.

Add 1/2 cup butter (1 stick) to a small light-colored pot. Heat the pot over medium heat, stirring constantly, until the butter solids turn golden brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown).

Sugar added to brown butter.

As soon as the butter turns golden brown add 3/4 cup dark brown sugar, 1/2 cup white sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Stir together until smooth.

melted sugar glaze in a pot

Remove the pot from the heat and add 2 tsp vanilla extract and 2 Tbsp fresh squeezed orange juice. Stir until combined.

Glaze being poured over candied yams.

Pour the sugar glaze over the sweet potatoes in the baking dish. There is no need to stir the potatoes at this point. Cover the dish with aluminum foil and bake for 30 minutes.

Cooked candied yams in a baking dish.

After 30 minutes remove the foil and gently stir the sweet potatoes to redistribute the glaze. Move some of the potatoes that are at the bottom to the top. Bake for another 30 minutes uncovered or until the sweet potatoes are fork tender.

Reducing sugar glaze in a small pot.

This step is optional, but recommended. With a slotted spoon, transfer the candied yams to a separate serving dish. Add the remaining sugar glaze to a small pot over medium heat. Bring the pot to a simmer for about 5 minutes or until the glaze has reduced and thickened.

Finished candied yams in a baking dish.

Pour the thick glaze back over the sweet potatoes and serve. Now just sit back and get ready to impress all of your family and friends with these decadent and delicious candied yams.😋

Close up view of candied yams.

More Thanksgiving Side Dishes

The post Candied Yams appeared first on Budget Bytes.

Orange Chicken Recipe

This tasty orange chicken recipe features yummy crispy chicken smothered in a sweet and spicy orange sauce.

This tasty orange chicken recipe features yummy crispy chicken smothered in a sweet and spicy orange sauce.

Homemade Apple Cider Recipe

Homemade Apple Cider Recipe – Easy and delicious homemade apple cider recipe made with apples, oranges, and spices. Simple to make on the stovetop or with my slow cooker apple cider recipe with step-by-step instructions for both methods!

Orange and apple slices, cinnamon sticks and spices in a large crock.Homemade Apple Cider Recipe - Easy and delicious homemade apple cider recipe made with apples, oranges, and spices. Simple to make on the stovetop or with my slow cooker apple cider recipe with step-by-step instructions for both methods!