Easy Cranberry Sauce
Growing up, I was not a fan of chunky cranberry sauce. I loved the jelly-like sauce that came in a can. Now that I am older, I appreciate and love a good homemade cranberry sauce. This version is very easy to make but doesn’t lack in flavor. I love the sweetness the maple sugar brings because it isn’t overly sweet, and the cranberries and orange zest flavors come through.
5 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1487 |
| Fat: | 0 g |
| Carbohydrates: | 382 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 96 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 16 oz16 oz16 oz fresh Cranberries
- 1.25 cups1.25 cups1.25 cups Maple Sugar
- 0.5 tsp0.5 tsp0.5 tsp Orange Zest
- 3 Tbsp3 Tbsp3 Tbsp Water
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium saucepan on medium-low heat, combine all the ingredients.
- Bring to a simmer, stirring occasionally, and continue simmering for about 10 minutes.
- When the sauce is done, the berries should have burst, and a thick consistency should remain. Remove the sauce from the heat and serve.
- The cranberry sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
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