Easy Cranberry Sauce
Homemade easy cranberry sauce requires just 15 minutes and 4 ingredients, including orange zest and honey to give it a great depth of flavor!
Yield: 8 servings
Ingredients
- 1 (12 oz.) bag fresh cranberries (or frozen, thawed)
- ½ cup granulated sugar
- 1 orange, zested
- 2 tablespoons water
- 1-2 tablespoons honey, as needed
Instructions
- Combine cranberries, sugar, orange zest and water in a medium sauce pan over medium heat.
- Bring to a boil then reduce heat to medium low and simmer for about 10 minutes, until cranberries have popped and the mixture has started to thicken.
- Taste and add honey to desired sweetness. You can also add additional sugar, if desired, depending on the tartness of your cranberries.
- Add juice from the orange or some extra water if your cranberry sauce is too thick. (And keep in mind it will thicken up as it cools.)
- Let cool and serve at room temperature, or cover and refrigerate for later.
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Notes
Orange juice: You can substitute fresh orange juice for some or all the water if you want more orange flavor in your cranberry sauce. Or add some extra at the end if you want to thin out the sauce.
Consistency: I prefer my cranberry sauce a little chunky like this, but you can blend the mixture if you want a smooth cranberry sauce. Keep in mind that the sauce will thicken as it cools and will also thicken over time. If you are making this in advance, I highly recommend you add extra liquid (¼ cup or so).
Storage: This cranberry sauce will keep in the fridge for at least a week.
Freezing: You can also freeze extras for up to 6 months. Place the cooled cranberry sauce in a ziptop bag or a freezer-safe container, that's labelled, and freeze for up to 6 months. Defrost overnight in the fridge until fully thawed.
Video
Nutrition
Calories: 84kcal | Carbohydrates: 22g | Sodium: 1mg | Fiber: 2g | Sugar: 19g
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