Fresh, Homemade Cranberry Sauce
User Reviews
5.0
75 reviews
Excellent
Fresh, Homemade Cranberry Sauce
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Made with just 3-ingredients and better than canned varieties, this homemade cranberry sauce recipe is a better-for-you twist on a holiday classic you can feel good about serving. Pair it with turkey, mashed potatoes, stuffing, and more!
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Ingredients
- 1 cup orange juice fresh
- 1 cup granulated sugar more or less, depending on desired sweetness
- 12 oz cranberries fresh, whole
Instructions
- In a medium-sized heavy pot over medium heat, combine the fresh orange juice and sugar. Cook, stirring continuously until the sugar dissolved completely.
- Add the fresh cranberries. Bring the heat to a low boil, and cook uncovered until the cranberries begin to pop and are cooked through, stirring occasionally.
- Remove the pot from the heat, and let the sauce cool at room temperature to thicken.
Notes
- Fresh, homemade cranberry sauce will keep well in fridge for up to 5 days.
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
Nutrition Information
Show Details
Serving
1serving
Calories
87kcal
(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
1mg
(0%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
58IU
(1%)
Vitamin C
14mg
(16%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 87kcal | 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 | 1mg | 0% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 14mg | 16% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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