Easy Homemade Cranberry Sauce (Edit recipe)

A little tart and a little sweet this easy homemade cranberry sauce is a great addition to your holiday menu and baked goods.

5 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1780
Fat:	0 g
Carbohydrates:	454 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	3 mg
Fiber:	0 g
Sugars:	57 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 4

Ingredients

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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

Rinse the cranberries and pick out any that are mushy.
In a medium size sauce pan over medium heat dissolve the white and brown sugars in the orange juice.
Stir in the cranberries and cook until the cranberries pop (approx 10 min). The cranberries will foam but it will go away as it cools. Slightly crush the cranberries with a potato masher, fork, or spoon.
Remove from the heat and add the cinnamon and 1 tbsp of maple syrup. If it's too tar for you add another tbsp of maple syrup until desired sweetness.
Stir slowly to help the foam disappear. It may take a bit for that to happen but it will disappear.
The sauce will thicken as it cools.
Cool and store in a jar or container.

Notes

Fresh squeeze orange juice gives it a nice flavor but to save time you can use bottled OJ. Can be made a few days before serving. Will last one week in the refrigerator.