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How to Make Your Own Cranberry Sauce

5 of 10

Cranberry sauce is a holiday classic. If cranberry sauce in a can is all you’ve ever tried, you are in for a treat with the homemade cranberry sauce here. If you’re worried about cautious eaters, pick up a small can of jellied cranberry sauce and offer both.

Because so few ingredients are in a sauce, the quality of each ingredient really counts

Cranberry Sauce

This is a classic cranberry sauce, sweet and tart at the same time. It compliments all of your holiday dishes. This version has a hint of orange.

[Credit: ©iStockphoto.com/msheldrake 2010]
Credit: ©iStockphoto.com/msheldrake 2010

Preparation time: 5 minutes

Cooking time: 10 minutes

Yield: 4 cups

1 navel orange, washed

1-1/2 cups sugar

1/2 cup water

Two 12-ounce bags fresh or thawed frozen cranberries, washed and picked over

  1. Peel the orange in a few broad pieces and scrape or cut off any white pith from the skin. Discard or eat the orange; reserve the zest. The zest should be in a few large pieces; you’re not going to eat it, just use it for flavor.

  2. Stir the sugar and water together in medium-sized saucepan. Add the cranberries and orange zest. Bring to a boil over medium-high heat. Turn the heat down and simmer until most of the cranberries pop, about 7 minutes.

  3. Let the mixture cool to room temperature; remove the orange zest before serving. You can refrigerate the sauce in an airtight container for up to one week.

Anytime you need zest, use a thick-skinned navel orange. Wash the orange well. You want to remove any dirt, pesticides, and wax. Use warm water and scrub with an abrasive sponge. You should keep a scrubby-type sponge handy just for washing your fruits and vegetables.

Per serving: Calories 24 (From fat 0); Total fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 6g (Dietary Fiber 0g); Protein 0g.


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