Easy Homemade Cranberry Sauce
User Reviews
5
Easy Homemade Cranberry Sauce
Description
The sauce is prepared by heating a mixture of water, orange juice, maple syrup, and brown sugar until the sugars dissolve. Fresh cranberries, rinsed and sorted, are added and cooked until they burst or soften, creating a thick sauce with a balance of tartness and sweetness. Ground spices such as cinnamon, ginger, cloves, and nutmeg infuse warmth and complexity throughout the cooking process. The sauce is simmered to the desired thickness, then cooled before serving or storing.
The texture combines a jammy spread with bursts of whole cranberries, bringing a fresh and vibrant contrast to rich dishes. This sauce pairs well with poultry, ham, or as a spread on sandwiches. It holds well in the refrigerator for up to a week and freezes for longer storage.
Adjustments include modifying the liquid ratio to thicken or thin the sauce, using frozen cranberries straight from the freezer, and adding extra spices, nuts, or dried fruits for variation. The sauce can be made in advance to ease holiday meal preparation.
Ingredients
- 12 oz cranberries approximately 4 cups, fresh
- 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 cloves ground
- 1/4 teaspoon ground nutmeg
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
- This sauce yields about 1 cup and can be made up to a week in advance for convenience.
- Store in an airtight container in the fridge for up to one week or freeze for up to two months.
- Frozen cranberries can be used without fully thawing; just rinse before cooking.
- Dark brown sugar adds a rich molasses flavor, but light or white sugar works as well.
- Maple syrup can be substituted with other natural sweeteners like honey if preferred.
- To thicken the sauce, simmer longer to reduce liquid or adjust the orange juice to water ratio to as little as 1/4 cup orange juice and 1/8 cup water.
- Enhance flavor and texture with additions like pecans, walnuts, raisins, currants, or extra spices like allspice.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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