Homemade Cranberry Sauce
User Reviews
5
Homemade Cranberry Sauce
Description
Homemade Cranberry Sauce features whole cranberries simmered with sugar, fresh orange juice and zest, grated ginger root, a cinnamon stick, and salt. Cooking until most berries pop breaks down their texture, producing a thick sauce speckled with pieces of fruit and a fragrant spiced aroma. The ginger adds a subtle zing, while the cinnamon stick provides warmth without overpowering the tartness of the cranberries.
The sauce can be cooled and refrigerated ahead of time, making it convenient for holiday serving or everyday meals. Its bright orange notes paired with ginger and cinnamon provide a well-rounded flavor that lifts the natural cranberry tartness, perfect when served alongside roasted poultry or in sandwiches.
To customize sweetness or dietary needs, sugar can be replaced with alternative sweeteners such as monk fruit or erythritol. Using frozen cranberries is fine without thawing, just rinsed under water. Zesting and juicing fresh orange provides essential citrus brightness and fragrance.
Ingredients
- 3 cups cranberries fresh or frozen (See Note 1)
- 1 cup sugar See Note 2 for substitutions
- 1 orange juice and zest
- 1/2 cup water
- 1 tbsp ginger root See Note 3 for substitutions, grated
- 1/8 tsp salt
- 1 cinnamon stick
Instructions
- Zest the orange for 1 tablespoon of orange zest. Slice and juice the orange for 1/2 cup total, use remaining for other use.
- In a saucepan over medium heat combine the cranberries, sugar, orange juice, water, ginger paste, salt, cinnamon stick and orange zest.
- Bring to a simmer over medium heat, stirring frequently for about 8 minutes, or until most of the cranberries have popped. For a smoother sauce, cook longer until all have popped.
- Transfer contents to heat proof container and allow to cool 30 minutes, then cover and refrigerate until ready to use.
Notes
- A 12-ounce bag of fresh cranberries yields about 3-4 cups.
- Frozen cranberries do not need to be thawed but should be rinsed before use.
- Substitute sugar with equal amounts of monk fruit sugar or erythritol for low-glycemic options.
- Use approximately a 1-inch piece of fresh ginger root grated to equal 1 tablespoon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 33g | 11% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 38mg | 2% |
| Potassium | 72mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 14mg | 16% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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