Cranberry Sauce Recipe
User Reviews
5
Cranberry Sauce Recipe
Description
The recipe starts by preparing cranberries (rinsing fresh ones and sorting out any imperfect fruit) then simmering them with granulated or light brown sugar, orange juice, water, and freshly grated orange zest. After reaching a simmer, the heat is reduced to continue cooking until the cranberries burst, releasing their juices, and the liquid reduces to a thickened sauce. This process takes roughly 15 to 20 minutes overall. Reserved whole cranberries may be stirred back in for added texture contrast.
The finished cranberry sauce is suitable to serve warm, at room temperature, or chilled. Its balance of tartness and sweetness complements roasted meats or holiday meals well. The orange flavors add a citrusy brightness that lifts the berry notes.
Adjusting the sauce’s texture can be done with either blending for smoothness or adding more liquid for thinning as desired. Avoid overcooking to prevent a gummy texture. A pinch of salt can be used to mellow tartness if needed.
Ingredients
- 1 cup sugar (granulated, light brown) (200g)
- ¼ cup orange juice (1 orange) (60ml)
- ¼ cup water (60ml)
- 1 (12-ounce/338g) bag cranberries fresh or frozen
- 2 teaspoons orange zest (1 orange)
Instructions
- If using fresh cranberries, rinse the cranberries and discard and shriveled or brown ones. Reserve a handful of cranberries and place the rest in a medium saucepan. (If using frozen cranberries, you don’t need to rinse or thaw them.)
- Add the sugar, orange juice, water, and orange zest. Place over medium heat and cook, stirring occasionally, until the cranberry mixture starts to simmer, about 10 minutes.
- Decrease the heat to medium-low and stir occasionally, cooking until the berries burst and the liquid thickens the desired amount, 5 to 10 minutes. (Keep in mind the sauce will thicken as it cools.) Stir in the reserved berries. Remove from the heat. Serve warm, at room temperature, or cold.
Notes
- Reserve a handful of whole cranberries during cooking for a chunkier sauce texture.
- For smoother sauce, blend or mash cranberries after cooking to your preferred consistency.
- Add extra water, orange juice, or cider to thin the sauce if too thick.
- Remove from heat once cranberries burst to prevent over-thickening and gummy texture.
- A pinch of fine salt can balance the tartness if the sauce tastes too sharp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings / 2 cups
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 26g | 9% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.001g | 0% |
| Polyunsaturated Fat | 0.003g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 26g | 52% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 2mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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