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5
from
4
votes
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.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
about 2 cups
Calories:
243
kcal
Author:
Lori @ www.AReinventedMom.com
Equipment
Microplane zester
Mesh strainer
Potato masher
Large sauce pan
Ingredients
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
Instructions
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.
Notes
I store my cranberry sauce in Mason jars in the refrigerator for 10-14 days.
Nutrition
Serving:
0.25
cup
|
Calories:
243
kcal
|
Carbohydrates:
62
g
|
Sodium:
4
mg
|
Potassium:
118
mg
|
Fiber:
3
g
|
Sugar:
55
g
|
Vitamin A:
100
IU
|
Vitamin C:
22.9
mg
|
Calcium:
9
mg
|
Iron:
0.3
mg