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Cranberry sauce in a white bowl.
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Cranberry Sauce

This classic Cranberry Sauce is sweetened with orange juice and perfect for Thanksgiving. It's ready in just 10 minutes or make it ahead.
Course Side Dish
Cuisine American
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 8 servings
Calories 99kcal

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 teaspoon orange zest from 1 orange (see note 1)
  • 1/4 cup orange juice
  • 1/8 teaspoon salt
  • 12 ounces fresh cranberries rinsed and picked

Instructions

  • In a medium saucepan, bring sugar, water, orange zest, orange juice, and salt to boil. Stir occasionally to dissolve the sugar.
  • Stir in cranberries. Simmer until slightly thickened and the berries begin to pop, about 10 minutes. Remove from heat and cool to room temperature or chill.

Notes

  1. Orange zest and juice: Zest the orange first, then juice it for the sauce.
  2. Cranberries: Fresh cranberries freeze really well, so stock up when you see them. If your cranberries are already frozen, no need to thaw. Just cook them straight from the freezer and add 2 minutes to the simmering time.
  3. Yield: This recipe makes 8 servings (1/4 cup each).
  4. Make ahead: Cool the cranberry sauce completely, then keep refrigerated for up to 3 days.
  5. Freezer: Cooled sauce can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
  6. Cranberry sauce with apples: Add 1 cup of peeled and diced apples (about 4 ounces) for a delicious twist on cranberry sauce.

Nutrition

Serving: 0.25g | Calories: 99kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 68mg | Fiber: 2g | Sugar: 22g | Vitamin A: 57IU | Vitamin C: 14mg | Calcium: 6mg | Iron: 1mg