Homemade Cranberry Sauce
from kristineskitchenblog.comThree simple ingredients make this homemade cranberry sauce the very best! It's bright, tangy and sweet, and so much better than canned cranberry sauce. This 20 minute recipe is make-ahead friendly and keeps in the fridge for up to one week.
Servings: 7 servings (1 3/4 cups)
Calories: 125kcal
Ingredients
- 12 ounces fresh cranberries*
- ¾ cup granulated sugar
- 1 teaspoon orange zest* from 1 orange
- ¼ cup fresh orange juice
- ¼ cup water
- 2 tablespoons pure maple syrup*
- ¼ teaspoon ground cinnamon
- 2 pinches salt
Instructions
- Combine all ingredients in a medium saucepan. Stir.12 ounces fresh cranberries*, ¾ cup granulated sugar, 1 teaspoon orange zest*, ¼ cup fresh orange juice, ¼ cup water, 2 tablespoons pure maple syrup*, ¼ teaspoon ground cinnamon, 2 pinches salt
- Heat over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce heat as needed to continue cooking at a low boil, stirring often, for 7-10 minutes, until the cranberries burst and the sauce thickens.
- Taste for sweetness. If you want the cranberry sauce sweeter you can stir in 1-2 more tablespoons of granulated sugar.
- Serve warm or chilled.
Notes
- Frozen cranberries may also be used. You do not need to thaw them first.
- For less orange flavor, omit or reduce the amount of orange zest.
- If you don't have pure maple syrup, try an equivalent amount of water plus 1/2 teaspoon of vanilla extract.
- Cranberry sauce may be stored in an airtight container in the refrigerator for about 1 week, or in the freezer for 3 months.
Nutrition
Serving: 1/4 cup | Calories: 125kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 113mg | Potassium: 73mg | Fiber: 2g | Sugar: 28g | Vitamin A: 48IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 1mg
