Homemade Cranberry Sauce
Oh, cranberry sauce, that classic side dish that can cause a heated debate every holiday season: storebought or homemade? For me, there’s no competition; homemade cranberry sauce is the clear winner! If you’ve not made it before, try my recipe and see for yourself.
Servings: 8 servings
Calories: 244kcal
Equipment
- large sauce pan or Dutch oven
Ingredients
- 1 ¾ cups water
- ¼ cup orange juice or apple juice
- 2 cups sugar
- 4 cups fresh cranberries
- orange zest from 2 oranges
- 1 cinnamon stick
Additional add-in:
- ½ cup dried cherries
Instructions
- Mix the water, orange juice and the sugar in a Dutch oven or large pot.
- Heat on high to boiling.
- Then stir in the cranberries, orange zest, cinnamon stick and dried cherries, if using, and boil about 15 minutes longer. This allows the cranberries to burst and the sauce to thicken. Stir occasionally.
- Once thickened, remove cinnamon stick.
- Cool, cover and refrigerate at least 8 hours. Serve chilled.
Nutrition
Calories: 244kcal | Carbohydrates: 62g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 58mg | Fiber: 3g | Sugar: 57g | Vitamin A: 316IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 0.3mg