Homemade Cranberry Sauce
Flavored with citrusy orange juice and the perfect amount of sugar, this is guaranteed the BEST Cranberry Sauce Recipe EVER!
Servings: 6 servings
Calories: 84kcal
Equipment
Ingredients
- 2 cups fresh cranberries
- ½ cup water
- ¼ cup orange juice
- ½ cup granulated sugar
- Pinch of salt
Instructions
- Rinse cranberries thoroughly.
- Add water and orange juice to a medium pan over high heat and bring to a boil.
- Add sugar and salt and whisk in allowing them to dissolve into the liquid.
- Lastly, add rinsed cranberries and bring liquid back to a boil. Once boiling, lower heat and simmer cranberries for 12 minutes allowing the cranberries to burst. Turn off heat and allow cranberry sauce to cool to room temperature and serve.
Notes
How to Store Cranberry Sauce
Leftover cranberry sauce should be stored in an airtight lidded glass or plastic container. When you want to reheat, add to a skillet or saucepan over medium heat until warmed through.How long will homemade cranberry sauce last in the refrigerator?
Properly stored, homemade cranberry sauce will keep in the fridge for up to 2 weeks.Can I freeze fresh cranberry sauce?
For sure boos! Homemade cranberry sauce can be frozen for up to one month. To freeze, store your cooled sauce in a resealable freezer bag or airtight container, trying your best to remove any excess air. When you want to reheat, there will be a bit more water in the mix so your sauce will not be as thick as when it was originally cooked. Allow it to simmer for about 5-6 minutes to let some of the liquid evaporate off and let it get thick again.Nutrition
Serving: 0.25cup | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 48mg | Fiber: 1g | Sugar: 19g | Vitamin A: 41IU | Vitamin C: 10mg | Calcium: 5mg | Iron: 0.1mg