Homemade Cranberry Sauce (Printable Version)
# What You'll Need:
→ Sauce Base
01 -
12 ounces cranberries (1 bag), rinsed
02 -
½ cup orange juice (store bought or freshly squeezed)
03 -
¾ cup granulated sugar
→ Flavorings
04 -
⅛ teaspoon ground nutmeg
05 -
1 teaspoon vanilla extract
06 -
2 tablespoons orange zest
# Step-by-Step Directions:
01 -
Add all the ingredients to a smaller pot and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring occasionally.
02 -
Reduce the heat to a medium and continue cooking for about 10 minutes, stirring occasionally. You will notice the cranberries will burst as they cook.
03 -
Let cool completely at room temperature before serving.
# Helpful Notes:
01 -
If using frozen cranberries, there is no need to thaw them out first.
02 -
Don't skip the orange juice or replace it with water, it'll help prevent the cranberry sauce from tasting bitter.
03 -
For reduced-sugar version, use about 1/2 cup sugar and adjust to taste. For sugar-free, substitute with Splenda or Stevia.
04 -
Sugar can be replaced with brown sugar, maple syrup or honey.
05 -
If sauce hasn't thickened after chilling, simmer for another 5 minutes, then cool again.
06 -
When stored properly, sauce can last up to 2 weeks in the refrigerator.
07 -
Can be frozen in an airtight container for up to 6 months.