Description
Homemade cranberry sauce takes about 20 minutes, three main ingredients and one pot. It’s tart, sweet and bright with a little orange, and it beats the stuff from the can by a mile. Better yet, it’s one of the easiest dishes to make days ahead.
Ingredients
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (200 g) granulated sugar
- 3/4 cup (180 ml) water
- 1/4 cup (60 ml) fresh orange juice
- 1 tsp finely grated orange zest
- Pinch of salt
Instructions
Combine the sugar, water, orange juice and salt in a medium saucepan over medium-high heat. Stir until the sugar dissolves and the liquid comes to a boil.
Add the cranberries. Return to a boil, then reduce the heat to a steady simmer and cook for 8 to 10 minutes, stirring occasionally, until most of the berries have burst and the sauce has thickened slightly.
Remove from the heat and stir in the orange zest. Taste and stir in up to 1 tbsp more sugar if you want it sweeter.
Let cool for at least 1 hour; it will thicken as it cools. Serve warm, at room temperature or chilled.
Notes
- Keeps in a covered container in the fridge for up to 10 days. Frozen cranberries work as is, with no need to thaw; add 1 to 2 minutes to the simmer.
- Freeze for up to 3 months and thaw overnight in the fridge.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Fat: 0 g
- Carbohydrates: 31 g
- Protein: 0 g