Homemade Cranberry Sauce Recipe
Skip the canned options, and make this easy homemade cranberry sauce recipe with just seven ingredients in 20 minutes instead!
Servings: 6 servings
Equipment
- 1 Medium Saucepan
Ingredients
- 12 ounces about 3 cups fresh or frozen (thawed) cranberries make sure to rinse
- 3/4 cup granulated sugar more to taste
- 3/4 cup water
- Juice of 1 orange about 1/4 cup
- 1 cinnamon stick
- 1/8 teaspoon ground cloves optional
- Pinch of salt
Instructions
- In a medium saucepan, stir together the cranberries, granulated sugar, water, orange juice, cinnamon stick, cloves, and salt.12 ounces about 3 cups fresh or frozen (thawed) cranberries make sure to rinse, 3/4 cup granulated sugar, 3/4 cup water, Juice of 1 orange, 1 cinnamon stick, 1/8 teaspoon ground cloves, Pinch of salt
- Bring the mixture to a simmer over medium heat. Stir occasionally until the cranberries begin to pop and soften, about 10-12 minutes.
- Continue cooking until the sauce thickens to your desired consistency, usually another 5 minutes. Remember, it will thicken more as it cools.
- Remove from heat and let the sauce cool to room temperature. Remove the cinnamon stick before serving. Transfer to a serving bowl and refrigerate if not serving immediately.
Notes
Storage:
- Store leftover orange cranberry sauce in an airtight container in the refrigerator for up to one week.
- Freeze the cooled sauce for up to two months.
- Store leftover orange cranberry sauce in an airtight container in the refrigerator for up to one week.
- Freeze the cooled sauce for up to two months.
Nutrition
Serving: 1serving | Calories: 129kcal | Carbohydrates: 33g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 69mg | Fiber: 2g | Sugar: 28g | Vitamin A: 56IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 0.2mg
