Cranberry Sauce
A classic, tangy-sweet Cranberry Sauce made with fresh cranberries, sugar, and orange juice—perfect for holiday feasts or as a spread
Equipment
- Saucepan
- Wooden spoon or spatula
- measuring cups/spoons
- Fine mesh strainer (optional, for smooth sauce)
Ingredients
- 12 oz about 3 cups fresh cranberries (or frozen, not thawed)
- 1 cup granulated sugar
- 1 cup orange juice or water for less citrus flavor
- 1 tsp orange zest optional, for brightness
- ½ tsp cinnamon optional, for warmth
Instructions
- Rinse cranberries and discard any soft or spoiled ones.
- In a saucepan, combine cranberries, sugar, and orange juice.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and simmer for 10–12 minutes until cranberries burst and sauce thickens.
- Stir in orange zest and cinnamon, if using.
- Remove from heat and let cool—the sauce will thicken as it cools.
- Serve warm or chilled. Store in the fridge for up to 1 week.
Notes
Nutrition Facts (per ¼ cup, approx.):
• Calories: 100
• Protein: 0g
• Carbohydrates: 26g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 2mg
• Fiber: 2g
• Sugar: 22g