Whole Berry Cranberry Sauce
This homemade cranberry sauce is delicious and easy to prepare, made with fresh-squeezed orange juice, orange zest, and fresh whole cranberries.
Servings 10
Calories 72kcal
Ingredients
- 12 oz package whole fresh cranberries
- 1 cup coconut sugar can sub with raw sugar, maple sugar, light brown sugar, or granulated sugar
- 3/4 cup water
- 1/4 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 1 cinnamon stick
- dash freshly grated nutmeg
Instructions
- Combine all ingredients into a sauce pan. Bring to a boil over medium-high heat. Cook for 10 minutes on a low boil, stirring occasionally. Cool to room temperature, then cover and chill until ready to serve.
Notes
- Make it a day ahead. I highly recommend making this sauce 1-2 days before serving it. This allows the ingredients to meld and enhances the flavor. Just make sure you let it cool completely before refrigerating.
- Use a heavy-bottom pan. A heavy-bottomed saucepan distributes heat evenly, which will help prevent the sauce from scorching to the bottom of the pan.
- Monitor the boil. When you start heating the ingredients, keep a close eye on the saucepan so it doesn’t boil over.
- Simmer and stir. Once it’s bubbling away, turn down the heat and let it simmer gently, stirring it now and then to keep the cranberries from sticking to the bottom and to help them break down and release their natural pectin.
- Add a pinch of salt. Just a smidge will intensify the fresh cranberry's natural tart and tangy taste and enhance the flavor of the other ingredients.
Nutrition
Calories: 72kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 41mg | Fiber: 2g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 1mg