Description
A simple and delicious homemade cranberry sauce made from fresh cranberries, orange juice, and a blend of sugars. Perfect as a tangy, sweet accompaniment to holiday meals.
Ingredients
Scale
Ingredients
- ⅔ cup sugar
- ⅓ cup light brown sugar, tightly packed
- ⅓ cup water
- ⅔ cup orange juice
- 12 oz cranberries (rinsed and picked through to remove bad/bruised cranberries)
Instructions
- Combine sugars and liquids: In a medium-sized saucepan over medium heat, mix the sugar, light brown sugar, water, and orange juice. Stir occasionally until the sugars dissolve and the mixture comes to a boil.
- Add cranberries: Stir in the cranberries and bring the mixture back to a boil.
- Simmer cranberries: Reduce the heat to a simmer and cook the cranberries for 10-15 minutes, stirring occasionally. Cook until most of the berries have burst and the sauce has slightly thickened. Note that the mixture will thicken more as it stands.
- Cool the sauce: Transfer the saucepan’s contents to a bowl and let it cool at room temperature for at least 20 minutes.
- Chill before serving: Cover the bowl and refrigerate the cranberry sauce for at least 2 hours before serving to allow flavors to meld and the sauce to thicken further.
Notes
- This cranberry sauce is quick and easy to prepare with fresh ingredients.
- Be cautious during cooking as the bursting cranberries can splatter.
- You can adjust the thickness by varying cooking time; longer simmering creates a thicker sauce.
- Store leftovers covered in the refrigerator for up to one week.
Nutrition
- Serving Size: 1/6 of recipe (~80g)
- Calories: 159 kcal
- Sugar: 37 g
- Sodium: 2 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 0.3 g
- Cholesterol: 0 mg
