Easy Cranberry Sauce
Your holiday table is not complete without this Easy Cranberry Sauce. Skip the canned alternative and use this super easy and quick, incredibly flavorful cranberry sauce recipe that's so good you'll make this every year.
Servings: 10 servings
Ingredients
- 12 oz bag fresh cranberries or frozen and thawed
- 3/4 cup granulated sugar brown sugar can be substituted
- 1/2 cup orange juice*
- 1/2 cup water
- 1/2 tsp vanilla extract
- 1 cinnamon stick
- pinch of salt
- 2 pieces orange peel divided
Instructions
- Clean cranberries and pick through to toss any spoiled pieces. Rinse them well with water and veggie wash if you have it handy.
- Add all the ingredients to a pot over medium heat (saving one piece of orange peel for later). Stir occasionally as it heats.
- Continue cooking for about 10-15 minutes, continuing to stir as needed. The cranberries will burst as they cook. Leave some berries whole.
- Let it cool completely at room temperature than refrigerate. Serve with a fresh piece of orange peel and the cinnamon stick on top for garnish.
Notes
Orange Juice - Since we use fresh orange peel, you can use the orange juice freshly squeezed from the oranges.
Portions - this makes 10 portions, which is about 10 heaping spoonfuls. I highly recommend doubling this recipe for a group of 6 or more, especially if you want leftovers.
How to Store: You can easily store your cooked and cooled cranberry sauce in an airtight container in the fridge for up to 10 days!
How to Freeze: Once it's cooled down, just store the cranberry sauce in a freezer safe airtight container or freezer food-saver bag and freeze for up to 3 months.
Reheat in a Microwave: Transfer the cranberry sauce to a microwave-safe bowl. Use a food cover to avoid splatters and heat at 75% power until heated through, 2-3 minutes. Stir every 30 seconds.
Reheat in a Crock Pot: Place the cranberry sauce in a slow cooker over low heat for 2-3 hours along with 2-3 tablespoons of water. Stir every 15 minutes. Keep warm while serving or serve at room temperature.
Reheat on the Stove: place the cranberry sauce in a saucepan over low heat. Add 2-3 tablespoons of water. Cover and cook until heated through, stirring frequently.
Nutrition
Serving: 1g | Calories: 115kcal | Carbohydrates: 26g | Protein: 0.2g | Potassium: 59mg | Sugar: 23g | Vitamin A: 37IU | Vitamin C: 9mg | Calcium: 13mg