Homemade Cranberry Sauce
This is an easy recipe for fresh homemade cranberry sauce with cinnamon and orange. Cranberry sauce is a classic for holiday dinners, just like my air fried roasted sweet potatoes and lamb roast. This recipe is simple to make in only 15 minutes and is so much better than store bought cans of jellied cranberries.
Servings: 6
Calories: 125kcal
Ingredients
- ½ cup water
- ¾ cup sugar
- 12 ounces fresh cranberries
- 1 slice orange optional
- 1 pinch ground cinnamon optional
Instructions
- In a large saucepan heat water and sugar over high heat until the sugar is dissolved. Whisk constantly.
- Add the cranberries, turn the heat to medium and simmer for 10 minutes, until most cranberries pop. Stir occasionally, helping to mash them with the back of a wooden spoon.
- Remove pan from the heat and transfer to a serving bowl. Squeeze in juice from the orange slice and a pinch of cinnamon if desired. Use a hand masher or immersion blender to mash the sauce as smooth as you'd like it to be. Let cool before serving.
Notes
Storing: Store in the fridge for up to 10 days or freeze for up to 6 months. For optimal freshness, use frozen cranberry sauce within 2 months. If using in other recipes, it's okay to freeze it for longer than 2 months.
Nutrition
Serving: 1oz | Calories: 125kcal | Carbohydrates: 32g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 54mg | Fiber: 2g | Sugar: 28g | Vitamin A: 45IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.2mg
