Homemade Cranberry Sauce Recipe
Homemade Cranberry Sauce is so easy and quick to put together. Make it ahead and cross it off your prep list for Thanksgiving!
- 12 oz cranberries (See Note 1)
- 1 cup sugar
- 1 orange juice and zest
- 1/2 cup water
- 2 tbsp ginger paste
- 1/8 tsp salt
- 1 cinnamon stick
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 8-10 minutes, or until most of the cranberries have popped for a more textured sauce. Cook longer until all have popped for a smoother sauce.
Allow to cool 30 minutes before covering and refrigerate until ready to use (See Note 2).
- I keep bags of cranberries frozen to use throughout the year. Just allow to thaw prior to using in the recipe.
- This is fantastic to top ice cream, Greek yogurt with granola or cottage cheese and nuts for breakfast, too.
Calories: 128kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 66mg | Fiber: 3g | Sugar: 28g | Vitamin A: 62IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 1mg