Yield: 4 cups
Cranberry Sauce
Prep Time
2 minutes
Cook Time
5 minutes
Total Time
7 minutes
Make tradition taste even better with a batch of Homemade Cranberry Sauce this Thanksgiving. This classic cranberry side dish with a hint of orange and vanilla is a must-have for any turkey dinner!
Ingredients
- 4 cups fresh cranberries
- 1 ½ cups granulated sugar
- 1 cup water
- ½ cup orange juice
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
Instructions
- Rinse cranberries in cold water.
- In a large sauce pan, combine cranberries, sugar, water and orange juice.
- Heat over medium heat until boiling, stirring until sugar dissolves. Then boil an additional 10 minutes or until cranberries pop and sauce thickens.
- Remove from heat. Stir in vanilla and orange zest. Serve warm or chilled.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Will need one fresh orange. Can use the same orange for zest and then use the fresh juice.
- Don’t over cook the cranberries. Doing so will result in shriveled up cranberries and a sauce that is very thin. I boiled the cranberries an additional 10 minutes exactly and it was perfect.
- Sauce will be very foamy/bubbly and liquidy while boiling for the additional 10 minutes.
- 4 cups of cranberries is equal to about 1 and-a-half, 12 ounce bags of fresh cranberries.
- You can also use frozen cranberries.
Nutrition Information:
Yield:
8Serving Size:
½ cupAmount Per Serving: Calories: 177Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 45gFiber: 2gSugar: 41gProtein: 0g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.