Easy Cranberry Sauce
Skip the canned stuff this year. This cranberry sauce is made from fresh cranberries with a hint of orange and warming cinnamon. It only takes 20 minutes to make, and it might just change your life.
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 of orange peel, divided
Instructions
- Clean cranberries and pick through to remove 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, then 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 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