Cranberry Sauce Recipe
This quick and easy Homemade Cranberry Sauce Recipe uses fresh whole cranberries and cooks in just 20 minutes! Flavored with fresh orange juice, maple syrup, and cinnamon, enjoy this perfectly sweet, tart, and festive side dish with your next Thanksgiving dinner.
Servings: 2.5 cups (approx)
Ingredients
- 1 (12-ounce) bag fresh cranberries frozen cranberries may also be used
- 1-2 teaspoon orange zest
- 1 whole cinnamon stick
- ¼ cup granulated sugar
- ¼ cup maple syrup
- ½ cup water
- ½ cup fresh orange juice
- pinch of salt plus more to taste
Instructions
- Transfer the fresh cranberries to a colander and rinse them under cold water. Discard any damaged or bruised cranberries.
- Add all the ingredients to a medium saucepan set over high heat and mix well. Bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes or until most cranberries have popped. Remember to stir occasionally.
- Add additional sugar or sweetener to taste. Then remove from heat and let the cranberry sauce rest for 15 minutes to thicken.
Notes
- To thicken your sauce, you may continue simmering it over low heat until the desired consistency is reached or allow it to cool. The cooler it becomes, the thicker it will be.
- Transfer leftover cranberry sauce to an airtight container and store it in the refrigerator for up to one week or in the freezer for up to two months.
- If your cranberry sauce is still too tart, add additional sugar or other sweetener in small amounts until the desired sweet-to-tart balance is reached.
Nutrition
Calories: 251kcal | Carbohydrates: 64g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 9mg | Potassium: 284mg | Fiber: 5g | Sugar: 49g | Vitamin A: 185IU | Vitamin C: 45mg | Calcium: 58mg | Iron: 1mg
