Cranberry Sauce

Leslie Cooks

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.

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine American, British

Servings people

Calories 98 kcal

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.

Nutrition

Serving: 78gCalories: 98kcalCarbohydrates: 25gSodium: 2mgPotassium: 52mgFiber: 1gSugar: 22gVitamin A: 45IUVitamin C: 11mgCalcium: 5mg

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