Fresh Whole Cranberry Sauce

Fresh Whole Cranberry Sauce
(Courtesy: Jacqueline Letouneau)

1 cup water

1 cup sugar

3 cups cranberries (12 oz)

½ tsp finely chopped orange zest

Bring water and sugar to a boil in a saucepan stirring until sugar is melted. Add cranberries and simmer for 10 – 12 minutes or until cranberries pop and liquid just begins to thicken.

Stir in zest, cover and cool.

5 servings (½ cup), 175 calories per serving

Hack: Fresh or frozen cranberries will work equally well in this recipe.

Hack: Fresh cranberries can be stored in the refrigerator for up to 30 days or frozen for up to a year.

Hack: Store sauce in refrigerator for up to 3 days or freeze leftovers in tightly covered freezer safe container.

Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.

Hack: Puree the orange in the blender for use in recipes such as cakes, cookies or breads. 1 orange yields about ¼ cup, which can be sealed in a bag and stored in the freezer.

Hack: Use this cranberry sauce to make Slow Cooker Cranberry Pork Roast.

Hack:  Use this cranberry sauce to make Cranberry Jalapeño Dip.

 

 

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10 Replies to “Fresh Whole Cranberry Sauce”

  1. Wow, this looks so much prettier than the canned or store bought cranberry sauce that is usually on the table at Thanksgiving. It’s surprising that it only requires a few key ingredients! This seems like an easier dish that would be a great ask for one of the younger relatives who is just getting started in the kitchen!

    1. It would be a great way for the younger set to help prepare for the holidays while building confidence in the kitchen.  It’s always surprising to me how easy some things are to make from scratch and how well they store for later use, not to mention the superior taste!

  2. Thanks for the recipe for Cranberry sauce. It is funny to look back, as a child I did not like anything to do with cranberries but as an adult, I have devolved a taste for them. I am sure the added sugar makes it taste very yummy!  Good job describing the ingredients and also how long the storage lasts. Thank you!

    1. This sauce was actually my first foray into using cranberries for anything.  I also thought that I didn’t like them until my friend made some of this delicious sauce! 

  3. This made me hungry to get cooking Cynthia. I have never thought of slow cooking using cranberries but I can imagine it would taste delicious. Unfortunately, fresh cranberries are very expensive to buy in Australia so I would have to go looking for some frozen or tinned? But this is a lovely recipe and I think it’s great that your hacks give some great ideas about creating and using the zest. So convenient if you have frozen it earlier and then pop it in the blender. It’s so good for us to eat this way.

    1. Unfortunately for you, I think most cranberries are grown in the northern part of North America so I understand why they would be expensive in Australia.  Even here where I live (in the area where they are grown) fresh cranberries are only available for a few months a year.  Frozen cranberries are sold commercially so perhaps you could check into that. You could ask your local grocer to order them!

  4. Hello there, Cynthia! This is an awesome recipe! Every thanksgiving or so, someone in my family is bound to make cranberry sauce. I really enjoy eating it but it never crossed my mind to make my own. I had no idea it was this simple to make (or at least you make it seem really simple). Can’t wait to experiment with this. Thanks for providing this!

    1. I never thought to make my own either until a friend told me how crazy easy it is.  Turns out she was right…

  5. Cranberry is a good source of fiber, vitamin C, antioxidants and low in fat. Not only tasty but has lots of health benefits. Fresh whole cranberry sauce reminds me of the holidays and family. The sauce can be served with turkey, a must have for  Christmas or Thanksgiving dinner. Thank you for sharing your recipe

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