World's Best Cranberry Sauce
Your Thanksgiving table is not complete without this Cranberry Sauce made from scratch in just 20 minutes. Fresh or frozen cranberries, a hint of nutmeg, lots of orange juice and zest and a bit of vanilla complete this incredible cranberry sauce.
Servings: 8
Calories: 102kcal
Ingredients
- 12 ounces cranberries (1 bag), rinsed
- ½ cup orange juice store bought or freshly squeezed
- ¾ cup sugar granulated
- ⅛ teaspoon nutmeg ground
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
Instructions
- Assemble the sauce: Add all the ingredients to a smaller pot and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring occasionally.
- Finish the sauce: Reduce the heat to a medium and continue cooking for about 10 minutes, stirring occasionally. You will notice the cranberries will burst as they cook.
- Cool and serve: Let cool completely at room temperature before serving.
Video
Notes
- If using frozen cranberries, there is no need to thaw them out first.
- Don't skip the orange juice or replace it with water, it'll help with the cranberry sauce not tasting bitter.
- For reduced-sugar cranberry sauce, you can use less sugar, about 1/2 a cup, taste it and add a bit more if too tart. For a sugar free version use a substitute like Splenda or Stevia.
- You can replace the sugar with brown sugar, maple syrup or honey.
- If you notice that your cranberry sauce hasn't thickened after you've chilled it, put it back on the stove and simmer for another 5 minutes, then let it cool.
- Cranberry sauce when stored properly can last up to 2 weeks in the fridge.
- You can also freeze cranberry sauce in an airtight container or jar for up to 6 months.
Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 26g | Sodium: 1mg | Potassium: 67mg | Fiber: 2g | Sugar: 21g | Vitamin A: 65IU | Vitamin C: 15.4mg | Calcium: 8mg | Iron: 0.1mg