Homemade Cranberry Sauce with Orange Juice
If you're in search of a last minute side dish for Thanksgiving, give my easy cranberry sauce a try. This tasty little side dish uses just 4 ingredients and comes together in under 30 minutes.
Servings: 8 about 2 cups
- 2 12 ounce bags fresh cranberries
- 2 cups sugar
- 3/4 cup orange juice fresh-squeezed is great if you have it
- 1 1/4 cup water
- 1 orange zested
Rinse the cranberries, picking out any duds and little twigs.
Zest the surface of the orange (I use a microplane zester for this task).
Using a large pot, combine the sugar, orange juice and water. Bring to a boil.
Carefully add the fresh cranberries and orange zest. Return to a boil.
Reduce the heat and gently boil for about 10 minutes (or until the cranberries pop open).
For a chunkier sauce: mash the berries with a potato masher until desired consistency. For a smoother sauce: push the sauce through a fine mesh strainer.
Allow sauce to cool before storing in the refrigerator.
- I store my cranberry sauce in Mason jars in the refrigerator for 10-14 days.
Serving: 0.25cup | Calories: 243kcal | Carbohydrates: 62g | Sodium: 4mg | Potassium: 118mg | Fiber: 3g | Sugar: 55g | Vitamin A: 100IU | Vitamin C: 22.9mg | Calcium: 9mg | Iron: 0.3mg