Side
Homemade Cranberry Sauce
Fresh cranberries simmered with orange and sugar until they burst. Ready in 15 minutes.
⏱ 1 hr 17 min (5 min prep, 12 min cooking, 1 hr waiting)
🍽 Serves 8 · about 1/4 cup
make aheadfreezer friendly
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Sauce
- 12 oz Fresh cranberries, rinsed
- ¾ cup Granulated sugar
- 1 Orange, zested, then juiced
- ½ cup Water
- ¼ tsp Ground cinnamon
- 1 pinch Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium saucepan, zester or fine grater.
- Put the sugar, orange juice, water and salt in the saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Add the cranberries. Simmer, stirring now and then, 8 to 10 minutes, until most of the berries burst.
- Stir in the orange zest and cinnamon. The sauce looks loose but thickens as it cools.
- Cool to room temperature, about 1 hour, then serve or refrigerate.
Make aheadMake up to 1 week ahead and keep covered in the fridge.
❄️ FreezerFreeze for up to 2 months. Thaw in the fridge overnight.
↺ LeftoversSpread on a turkey sandwich, or swirl into yogurt or oatmeal.
🧒 With kidsKids can listen for the berries popping, from a safe distance.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.