Sauces & Drinks · American
Cranberry Sauce
Cook Now320kcal0.5g protein0.1g fat81.8g carbs~$0.38/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
VegetarianVeganPescatarianNo porkNo alcohol
Ingredients
Servings:
| 12 oz | cranberries (fresh or frozen) |
| ¾ cup | sugar |
| 1 unit | orange (juice + zest) |
| ¼ cup | water |
| 1 pinch | salt |
| 1 unit | cinnamon (stick)optional |
Method
- boil3 minmedium-highsugar + orange juice + water until the sugar dissolves fully before any fruit — sugar granules that meet the berries first cling and scorch at the pot's edge
- simmer10 minmedium, uncovered+ cranberries + salt until most have burst and the sauce turns glossy — the pop is pectin releasing, and pectin is the only thickener this sauce has or needs; leave a quarter of the berries whole for the texture the can cannot make
- season1 minoff heat+ zest at the end — cooked zest goes bitter, stirred in raw it perfumes; the sauce looks loose now and sets firm as it cools, so resist the urge to keep reducing
- rest10 minit will set as it coolsto room temperature before serving, or refrigerate up to a week — this is a make-ahead dish by design, and better on day two once the orange settles in