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–+ servings
Homemade cranberry sauce in a glass bowl with orange zest and a spoon.
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5 from 1 vote

Homemade Cranberry Sauce

Course: Side Dish
Cuisine: American
Keyword: sauce, sides, Thanksgiving Bombs
Servings: 8 people
Calories: 265cal
Author: Amy Desrosiers
Cost: $4

Equipment

  • 5-quart stockpot
  • Wooden Spoon
  • Zester
  • measuring cups
  • immersion blender

Ingredients

  • 12 ounces whole cranberries fresh or frozen
  • 2 cups granulated sugar
  • ½ cup orange juice
  • ½ cup water
  • pinch salt
  • 2 teaspoons orange zest *zest of one large orange
  • 1 whole cinnamon stick *or ¼ teaspoon of cinnamon

Instructions

  • In a large stock pot, over low heat, add water, cinnamon stick, orange juice and sugar. Stir until sugar dissolves, about 5 minutes.
  • Add cranberries, and cook until the begin to burst open and split; about ten minutes. Stir in the salt and orange zest; remove from heat.
  • Allow sauce to cool for 15 minutes before blending with an immersion blender.
  • Cool and transfer to an airtight container. Store leftovers in the refrigerator for up to one week.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1serving | Calories: 265cal | Carbohydrates: 68g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 45mg | Fiber: 1g | Sugar: 67g | Vitamin A: 51IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 1mg