Homemade Cranberry Sauce
68kcal
Ingredients
- 12 oz fresh or frozen cranberries
- ½ cup orange juice
- ½ cup water
- ¾ cup white sugar
- 1 tablespoon fresh orange zest
- 1 teaspoon pure vanilla
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground all-spice
- a pinch of ground nutmeg
- a pinch of kosher salt
Method
- Place the cranberries in a colander and rinse well. Throw away any soft or bruised berries.
- In a large saucepan, combine the water, sugar, and orange juice. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce the heat to medium. Add the cranberries and all the remaining ingredients. Cook for about 10 minutes, stirring occasionally, until most of the cranberries have burst.
- Remove from the heat and let the sauce cool. It will thicken as it cools. Serve at room temperature or chilled.
Nutrition
Calories68kcalCarbohydrates17gProtein1gFat1gSaturated Fat1gSodium1mgPotassium45mgFiber1gSugar15gVitamin A38IUVitamin C10mgCalcium4mgIron1mg
Notes
For a stronger vanilla flavor, stir in ½ teaspoon of vanilla after cooking instead of adding 1 teaspoon during cooking. The sauce keeps in the fridge for up to 2 weeks or in the freezer for up to 3 months.