Fresh Cranberry Sauce

Course: Sides

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Servings

Calories: 69kcal

Author: Nikole Berg

Easy homemade cranberry sauce made with fresh cranberries! You'll love this simple recipe that combines orange and cinnamon for the perfect thanksgiving and holiday side dish.

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Equipment

3 quart pan

Ingredients

1 orange zested and squeezed, juice reserved
¾ cup orange juice plus reserved fresh orange juice
1 cup sugar
1 - 12 ounce package fresh cranberries
1 stick cinnamon
¼ teaspoon ground cloves

Instructions

Rinse and drain cranberries; set aside.
Zest whole orange then cut in half and squeeze out juice.
In a medium sauce pan over medium heat, add orange juices and sugar. Stir as sugar dissolves.
Add cranberries, orange zest, cinnamon stick, and cloves to sugar mixture. Bring to a gentle boil then cook until cranberries burst, and sauce begins to thicken-about 10 minutes, stirring occasionally. Cranberries will pop and may splatter so beware!
Let cool in pan. Store in refrigerator until ready to serve.

Notes

Allow several hours to cool completely. Serve cold or at room temperature. I like to make it a couple days ahead, then bring it out about on hour before serving.
Cranberry sauce is quite versatile. Add chopped pecans for a southern twist. Add dried cranberries or dried cherries.
Keep in mind that the using more or less liquid will determine how saucy the final product is.
Make up to two weeks ahead-store tightly covered in the refrigerator.

Nutrition