Homemade Cranberry Sauce
Homemade Cranberry Sauce is so easy to make. Cranberries, sugar, orange juice, salt and the magic of vanilla. It tastes much better than the canned variety.
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Servings: 2 Cups
Calories: 64kcal
Ingredients
- ¼ cup freshly squeezed orange juice
- 1-¼ cup 250 grams granulated sugar
- 1 tablespoon orange zest
- ¼ teaspoon sea salt
- 16 ounces fresh cranberries rinsed and drained (about 5 cups)
- ½ teaspoons pure vanilla extract
Instructions
- Add the orange juice, sugar, salt and zest to a non-reactive saucepan or skillet set over medium high heat. Bring to a boil, stirring constantly until the sugar dissolves and becomes syrupy.* See notes
- Add the cranberries and toss with the syrup. Cook until most of the berries have popped, about 5-7 minutes. Remove from the heat and stir in the vanilla.
- Transfer to a dish or jar. When cool, cover and refrigerate until ready to serve.
Notes
- If using frozen cranberries, do not thaw them before coking as thawing will cause the berries to break down resulting in a soft, mushy sauce.
- Cranberries are tart and acidic, use a non-reactive pan like a stainless steel or ceramic coated pan. Aluminum and copper are examples of reactive pans that will react chemically with the tart cranberries.
- A large wide skillet works well here as the berries will cook more evenly spread into a shallow layer.
- Cook only until they pop, overcooking will cause a bitter taste.
- When stirring the cranberries, be gentle so as to not smash them.
- For a smooth cranberry sauce add the cooked berries to a blender and process.
Nutrition
Serving: 2Tablespoons | Calories: 64kcal | Carbohydrates: 15.5g | Sodium: 31mg | Fiber: 1g | Sugar: 13.9g