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
- 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
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.
- 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.
Serving: 24g | Calories: 30kcal