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Cranberry Sauce Recipe

Cookstr
Course:
Total Time: Under 15 Minutes
Skill Level: Easy
Cost: Inexpensive
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Cranberry Sauce

Photo by: Mark Shapiro

Although I love canned cranberry sauce, when I have time I like to make this homemade version, which is truly the easiest and the very best.

Yield: Makes about 2 ½ cups (625 ml)

INGREDIENTS
  • 1 cup (250 ml) granulated sugar 
  • 1 tsp (5 ml) grated orange zest 
  • 1 cup (250 ml) orange juice 
  • ½ tsp (2 ml) grated ginger root 
  • 1 package (12 oz/375 g) fresh or frozen cranberries
  • ½ cup (125 ml) chopped pecans, toasted (see Variation) 

Directions

1. In a saucepan, combine sugar, orange zest, orange juice and ginger. Cook over medium heat, stirring, until sugar is dissolved, about 1 minute. Add cranberries and cook until they pop, about 5 minutes. Stir in pecans. Remove from heat and let cool.

Variation: If you don’t care for pecans, substitute raisins, currants or blueberries.

Notes

Store in an airtight container in the refrigerator for up to 1 week. (Though it never lasts that long in my house!) Freshen up the flavor of the sauce by adding 1 tbsp (15 ml) freshly squeezed lemon juice before serving.


© 2008 Tiffany Collins
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

144kcal (7%)
10mg (1%)
18mg (30%)
4mcg RAE (0%)
105mg
12mg
1g
24g
2g
28g
0mg (0%)
1mg (0%)
0g (2%)
4g (6%)
0mg (2%)
FROM THE KITCHEN OF...

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