Description
This homemade whole berry cranberry sauce is sweet, tart and full of cozy holiday spices with a hint of citrus flavor. Quick and easy to make ahead for Thanksgiving!
Ingredients
- 12oz fresh cranberries, rinsed* (see note)
- ¾ cup sugar
- ¼ cup water
- 1 cinnamon stick
- ¼ teaspoon EACH ground allspice, ground nutmeg and ground ginger
- 1 orange, zest and juice
Instructions
- Combine 12oz fresh cranberries, ¾ cup sugar and ¼ cup water in a saucepan over medium heat. Stir and let simmer for 10 minutes until most of the cranberries burst and a few maintain their shape.
- Remove from heat and add a cinnamon stick, ¼ teaspoon each allspice, nutmeg and ginger, and the orange zest and orange juice from one orange. Stir until combined, let cool, the cranberry sauce will continue to thicken as it cools.
- Store in an airtight container in the fridge for up to one week. Remove the cinnamon stick before serving.This cranberry sauce is especially good with turkey (Thanksgiving!!), but also delicious on chicken, pork, beef and lamb.
Notes
Cranberries: You can use frozen cranberries for this recipe, no need to thaw.
Def use any leftovers to make cranberry overnight oats 😉
This recipe is easily doubled if you need to make a big batch.
If you’re cranberry sauce seems thin, don’t freak out. It thickens as it cools! Cranberries contain a lot of natural pectin, which helps them thicken into a really nice jam-like sauce.
Refer to the above blog post for ingredient information, step-by-step instructions and answers to frequently asked questions.
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Nutrition
- Serving Size: 2 tablespoons
- Calories: 52
- Sugar: 10.2 g
- Sodium: 0.7 mg
- Fat: 0.1 g
- Carbohydrates: 13.2 g
- Fiber: 1.1 g
- Protein: 0.2 g
- Cholesterol: 0 mg