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5
from 1 vote
Easy Homemade Cranberry Sauce
Sweet and tart with some citrusy tang, this easy homemade cranberry sauce is heavenly on a holiday dinner plate and is a simple side to prepare ahead of time!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
45
minutes
mins
Course:
Side Dish
Cuisine:
American
Diet:
Gluten Free, Vegetarian
Servings:
12
(Makes 3 cups)
Author:
Melissa Griffiths
Ingredients
12
ounces
fresh or frozen cranberries
(about 3 cups)
1/2
cup
orange juice
juice from 3 to 4 oranges
1/2
cup
water
1/2
cup
granulated sugar
Pinch
of salt
1
cinnamon stick
1
piece
of orange peel
about 1/2-inch wide and 3 inches long (just shave a little off with a knife)
Instructions
Add the cranberries, orange juice, water, and sugar to a medium to large saucepan over medium-high heat. Stir to combine.
Add the salt, cinnamon, and orange peel.
Bring the mixture to a simmer, and reduce the heat to medium.
Simmer, stirring often, for 10 to 12 minutes or until most of the cranberries have popped. The mixture will thicken.
Let the mixture cool for 30 minutes, and then remove the orange peel and cinnamon stick.
Serve warm or at room temperature, or cover and refrigerate until you are ready to serve.
This can be made up to 3 days ahead of time.
Notes
I have found no difference between using fresh and frozen berries -- just use what you can find!
If you like your cranberry sauce very sweet you can add an additional 1/4 cup of sugar when you add the sugar.
Nutrition
Serving:
1
of 12 servings
|
Calories:
37
kcal
|
Carbohydrates:
10
g
|
Protein:
0.1
g
|
Fat:
0.1
g
|
Saturated Fat:
0.003
g
|
Polyunsaturated Fat:
0.004
g
|
Monounsaturated Fat:
0.004
g
|
Sodium:
1
mg
|
Potassium:
22
mg
|
Fiber:
0.2
g
|
Sugar:
9
g
|
Vitamin A:
22
IU
|
Vitamin C:
5
mg
|
Calcium:
4
mg
|
Iron:
0.05
mg