Homemade Cranberry Sauce
Put down the can of cranberry sauce and slowly back away! Instead, make this easy, 5-ingredient, homemade cranberry sauce with whole cranberries and freshly squeezed orange juice and zest. The perfect addition to your holiday table!
1 cup water ¼ cup orange juice, no pulp - freshly squeezed is best Zest of one orange 1 cup sugar, or honey (can use less based on taste preferences) 1-12 ounce bag of fresh cranberries, set a handful aside as garnish, optional Rosemary sprigs, optional
In a medium saucepan, add water, orange juice, orange zest and sugar. Stir frequently over medium heat until the sugar has dissolved, a minute or two.
Gently add cranberries and bring to a boil.
Reduce heat and simmer, stirring frequently until sauce thickens, about 15 minutes. It will still have lumps of the cranberries, and that's what you want!
Remove from heat and let cool for a few minutess then transfer the sauce in a heatproof bowl. Chill in the fridge for 2-3 hours.
When you're ready to serve, just use a fork to stir and break it up a little bit, then garnish with fresh whole cranberries, orange zest, and/or rosemary sprigs. Enjoy!
The cranberries might pop while they're cooking, so I recommend wearing an apron and/or clothes you don't mind getting a little cranberry splatter on!
If you'd prefer the sauce to have less whole cranberry chunks, use a potato masher about halfway through the cooking time to smash them more for a somewhat smoother sauce.
Calories: 113 kcal | Carbohydrates: 29 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 2 mg | Potassium: 40 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 33 IU | Vitamin C: 8 mg | Calcium: 4 mg | Iron: 1 mg