Homemade Cranberry Sauce
Homemade Cranberry Sauce has a delicious tangy-sweet flavor. It's easy to make with simple ingredients. Pairs well with my Cornbread Bundt Dressing.
Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 2 cups
Calories: 412kcal
Ingredients
- 1 cup water Use unsweetened pineapple juice or orange juice.
- 1 cup granulated sugar
- 1 12-ounce package fresh cranberries, rinsed and drained About 2-1/2 cups.
- 1/4 teaspoon ground cinnamon optional
- 1 tablespoon freshly grated orange zest
Instructions
- Combine water (or orange juice) and sugar in a medium saucepan. Bring to boil. Add cranberries and ground cinnamon (if using). Return to boil. Cover with lid because cranberries will pop UP while boiling.
- Cook 10 to 15 minutes or until the cranberries start popping.
- Reduce heat and boil gently for 10 to 15 minutes. Stir occasionally. Mash once or twice with a large spoon.
- Remove from heat and place sauce in a bowl. It will thicken as it cools.
- Cover and cool completely at room temperature. Or cover and refrigerate until serving time.
- Sauce will get more tart as it cools. Taste before serving. Add more sweetener if necessary.
- Sprinkle top with freshly grated orange zest before serving. This step is optional.
Notes
VARIATION
Replace 1 cup of water with 1 cup unsweetened pineapple juice.
After the sauce cools, add a 14-ounce can of crushed pineapples (drained)
and 1/4 cup chopped walnuts.
NOTE: Homemade Cranberry Sauce becomes more tart as it cools.
Taste before serving. Add more sweetener if necessary.