Cranberry Sauce
Thanksgiving dinner is never complete without Cranberry Sauce. This easy three-ingredient cranberry sauce only takes 15 minutes on the stove top! The flavor is enhanced with orange juice, and is simply delicious!
Servings: 2 cups
Equipment
- Fine Mesh Sieve
Ingredients
- 4 cup cranberries fresh or frozen, 14 oz, 397 g
- 1 cup fresh squeezed orange juice from 2 large oranges, 240 g
- 1 cup granulated sugar 198 g
Instructions
- Wash the cranberries and discard mushy ones.
- Add sugar and orange juice into a medium pot and bring the mixture to a boil over medium heat, about 3 minutes.
- Add the cranberries and continue cooking for another 10 minutes, stirring occasionally. The berries will start popping and the sauce will thicken.
- Turn off the heat and allow the sauce to cool completely before transferring to a jar for storage. If you want a cranberry sauce with whole cranberries in it, you are done at this point.
- For cranberry jelly, press the cranberry sauce through a fine mesh sieve and discard the pulp. Pour strained cranberry sauce into a container, jar, or mold. Allow to cool completely and set for at least a couple of hours before unmolding.
Notes
- You can use either fresh or frozen cranberries for this recipe.
- Orange zest can be added for stronger orange flavor if desired.
- This recipe yields 2 1/4 cup of whole berry cranberry sauce and 1 2/3 cup of cranberry jelly.
- Nutrition is calculated for 1 tablespoon serving.
Nutrition
Serving: 24g | Calories: 30kcal
