Best Cranberry Sauce
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
10 -8 servings
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Calories
86 kcal
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Course
Side Dish, Condiments
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Cuisine
American
Best Cranberry Sauce
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Skip the can and learn how to make the Best Homemade Cranberry Sauce that will make everyone at your table ask for the recipe! This version hits all the right notes with fresh orange, warming brown sugar, and a hint of vanilla that transforms the humble cranberry into something truly special!
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Ingredients
- 12 ounces fresh cranberries washed and sorted (see Note 1)
- 1/2 cup water
- 1/2 cup orange juice fresh squeezed, 1-2 medium oranges
- 3/4 cup brown sugar packed (light or dark, see Note 2)
- 1 teaspoon orange zest about half a medium naval orange
- 1/2 teaspoon vanilla extract see Note 3
- 1 pinch salt
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon, optional
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Instructions
- Zest and juice the orange(s). This step is key for the best flavor, so zest the orange first (harder to zest a sliced orange) and then squeeze fresh juice.
- Rinse the cranberries in a colander and discard any soft or damaged ones. It's okay if they're still damp. If you like a little texture to the sauce, set aside ½ cup of cranberries.
- In a medium saucepan, combine the remaining cranberries, water, orange juice, brown sugar and cinnamon stick. Stir over medium heat until it comes to a simmer, then reduce to medium-low.
- Let it simmer for about 15 minutes, stirring occasionally. The cranberries will pop and burst, thickening the sauce. If using frozen cranberries, allow a few extra minutes. Note: if making at high altitudes, you may need to cook a little longer (see Note 4)
- Add Final Ingredients: In the last 1-2 minutes of cooking, stir in the reserved cranberries, vanilla extract, orange zest, and a pinch of salt. Stir until the reserved cranberries start cracking and popping. Remove from heat. Remove the cinnamon stick and discard.
- The sauce can be served warm or at room temperature. It will continue to thicken as it cools.
Equipments used:
Notes
- : You can use fresh or frozen; no need to thaw frozen cranberries beforehand. You will need between 3-4 cups of cranberries.
- : Adjust the sugar to your taste, using up to 1 cup if you like it sweeter. Use light brown or granulated sugar or a combination of the two if preferred.
- : I love using my bourbon vanilla extract, if you like, add 1 tablespoon of bourbon, orange liquer or even rum, along with the vanilla.
- bourbon vanilla extract
- If you have leftovers that you want to store for later, here's how to store it:
- How to Thicken Cranberry Sauce: Cranberry sauce thickens naturally as it cools due to pectin. For a thicker sauce, simmer longer to evaporate more liquid, stirring often. If too thick, add water or orange juice; if too thin after cooling, return to the pot and simmer a bit more.
- Here are some of my favorite ways to use leftover homemade cranberry sauce:
- Cranberries: You can use fresh or frozen; no need to thaw frozen cranberries beforehand. You will need between 3-4 cups of cranberries.
- Sweetness Level: Adjust the sugar to your taste, using up to 1 cup if you like it sweeter. Use light brown or granulated sugar or a combination of the two if preferred.
- Flavor Variation: I love using my bourbon vanilla extract, if you like, add 1 tablespoon of bourbon, orange liquer or even rum, along with the vanilla.
- Altitude Adjustments: If you're at a high altitude, the sauce might reach a simmer faster, but you might need to simmer it a bit longer. I’m at 5280 feet above sea level and needed to simmer it for about 17 minutes.
- Refrigerate: Cool the sauce completely and store it in an airtight container in the fridge for up to 2 weeks.
- Make-Ahead: Prepare 2-3 days ahead for best results.
- Reheat: Bring to room temperature for about 30 minutes to serve again or rewarm in a small saucepan.
- Freeze: To freeze, cool completely, then freeze in an airtight container or freezer baggie for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. You can reheat it on the stovetop or in the microwave if desired.
- Cranberry Cream Cheese Dip
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- Lemon Cranberry Bars
Nutrition Information
Show Details
Calories
86kcal
(4%)
Carbohydrates
22g
(7%)
Protein
0.3g
(1%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.02g
Monounsaturated Fat
0.01g
Sodium
10mg
(0%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
47IU
(1%)
Vitamin C
11mg
(12%)
Calcium
22mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 10-8 servings
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 22g | 7% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 10mg | 0% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 22mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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