Cranberry Sauce
Cranberry Sauce is a staple on the holiday table. This cranberry sauce is more flavorful than the typical canned cranberry sauce. It is also important to me to show people how to make cranberry sauce from scratch.
Video
Equipment
- 1 medium sauce pan
Ingredients
- ½ cup water
- ½ cup fresh orange juice
- 1 cups sugar
- 1 12oz Bag of Fresh Cranberries
Instructions
- To a sauce pan over medium heat, add water, orange juice, and sugar.
- Bring to a boil.
- Add cranberries. Boil cranberries in the sugar-water mixture until the cranberries burst and break down.
- Keep stirring the mixture so it does not stick. Mixture should begin thickening. Cranberry sauce is ready when it coats back of spoon.
- Pour cranberry sauce into a bowl or cylinder mold if you want the canned shape.
- Allow to cool at room temperature, Cranberry Sauce will thicken further as it cools.
- Place in refrigerator for a bout an hour before serving.
- You should be able to cut cranberry sauce once it is cold.
- Enjoy!!
- See Video for detail demonstration of recipe.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a API program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 78gCalories: 98kcalCarbohydrates: 25gSodium: 2mgPotassium: 52mgFiber: 1gSugar: 22gVitamin A: 45IUVitamin C: 11mgCalcium: 5mg
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