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