Easy Homemade Cranberry Sauce
User Reviews
5.0
36 reviews
Excellent
Easy Homemade Cranberry Sauce
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A holiday classic, made from scratch with fresh cranberries!
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Ingredients
- 12 oz fresh cranberries approximately 4 cups
- 1/3 cup maple syrup
- 3/8 cup brown sugar
- 1/2 cup orange juice
- 1/4 cup water
- 1 cinnamon stick
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
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Instructions
- Add water, orange juice, maple syrup, and sugar, to sauce pan and heat over medium. Whisk to dissolve the sugar.
- Rinse cranberries in a colander. Remove any that are bruised, and then shake off excess water.
- Add cranberries to the sauce pan and stir. Bring everything up to a boil, then reduce heat to medium low to bring it to a simmer.
- Add cinnamon stick, ginger, ground cloves, nutmeg to sauce pan and stir.
- Let simmer for 10-15 minutes, stirring occassionally.
- Many of the cranberries will burst but some will remain intact. Mash slightly with a fork if desired.
- Discard cinnamon stick and transfer sauce to a bowl and let cool.
- Serve or store in fridge for up to a week before serving.
Notes
- The serving Size is for approximately 1 cup of sauce.
- Make it in Advance
- Make it in Advance
- You can make it up to a week in advance!
- Storage:
- Storage:
- Store in an airtight container in the fridge for up to a week. Freeze for up to 2 months.
- Substitutions
- Substitutions
- Frozen Cranberries: Just give them a little water bath before adding to the pot, but they do not need to be fully thawed.
- Sugar: Dark brown sugar is our favorite for this because of the rich molasses flavor it adds, but you could also use light or even white sugar.
- Maple Syrup: While we love the added maple flavor this brings, you can also use your other favorite natural sweetener, like honey.
- Cinnamon: If you don't have a whole cinnamon stick to add, use 1/2 teaspoon of ground.
- Thicken: There are a couple of ways to make this homemade cranberry sauce thicker. Although, if you think it's too "saucy" after it's first made, remember, it will thicken some while it cools, too.
- Thicken:
- Let simmer longer: This will allow more time for the liquid to reduce.
- Reduce liquid: We find that the best ratio of orange juice to water is 2:1. So if you want to reduce the liquid, you can use as little as 1/4 cup of orange juice and 1/8 cup of water for a much thicker sauce, but be more mindful while it simmers to make sure it doesn't reduce too much and start burning your pan.
- Additional Spices / Add-ins: Add some crunch with some pecans or walnuts, additional texture with raisins or currants, and additional flavors with a pinch of ground all spice or additional cinnamon or ginger.
- Additional Spices / Add-ins:
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
106g
(35%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
23mg
(1%)
Potassium
457mg
(13%)
Fiber
9g
(36%)
Sugar
84g
(168%)
Vitamin A
232IU
(5%)
Vitamin C
54mg
(60%)
Calcium
133mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 106g | 35% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 23mg | 1% |
| Potassium | 457mg | 10% |
| Fiber | 9g | 36% |
| Sugar | 84g | 168% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 54mg | 60% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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