Cranberry Sauce Recipe
Here's my basic homemade cranberry sauce that you can either make traditional and jammy, or make a whole berry cranberry sauce instead. It's not overly sweet, just a little bit tart, and it's super flavorful thanks to my 2 secret ingredients that make all the difference!
Ingredients
- ¾ cup (150 g) granulated sugar
- ¾ cup (180 ml) water
- 12 ounces (340 g) cranberries fresh and rinsed,¼ or frozen
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- In a small saucepan, combine the sugar with water and bring to a gentle boil.
- For a traditional cranberry sauce, add all of the cranberries, and simmer for 8-10 minutes over medium-low heat until the cranberries have burst and the sauce thickened slightly.
- For a whole berry sauce, add ¾ of the cranberries and simmer for 8-10 minutes. Then add the rest of the berries, and simmer for 1 more minute.
- Remove from heat, and allow to cool and thicken for 15-30 minutes before serving or store in an airtight container in the fridge.
Notes
- Brown sugar can be substituted with maple syrup or granulated sugar.
- Fresh or frozen cranberries can be used in this recipe.
- You can adjust the consistency with hot water to your preference.
- For extra flavor, add a pinch of nutmeg, allspice, and cloves.
- For an orange-flavored cranberry sauce, use just 1/4 cup of water and add 1/2 cup of orange juice and a teaspoon of fresh orange zest.
- Store in the fridge in an airtight container for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 74kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg
Find it online: https://littlesunnykitchen.com/the-best-cranberry-sauce/