Homemade Cranberry Sauce
Homemade cranberry sauce sweetened with honey and brightened with orange and apple. A 20 minute holiday side you can make up to 3 days before the feast.
Servings 12 Servings
Equipment
- Medium saucepan
- Microplane zester
- Cutting board and chef's knife
- Wooden spoon or silicone spatula
- Glass jars or airtight glass containers
Ingredients
- 12 oz fresh cranberries picked over
- 1 cup orange juice
- 1 large orange zested
- 1 red apple peeled, cored and cut into 1/2 inch dice
- ⅔ cup honey
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- pinch kosher salt
Instructions
- In a medium saucepan over high heat, add the cranberries, orange juice, orange zest, apple chunks, honey, spices, and salt. Bring to a boil and then turn down to medium and stir occasionally for 15 minutes, or until the cranberries have burst and the mixture has began to thicken.
- Remove from heat and let cool before serving. Can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving.
Video
Notes
*Key tip: Take it off the heat once most berries burst and the sauce coats a spoon. It thickens as it cools.
*Ingredient note: Ground cloves are strong, so use a fresh jar of cloves and cinnamon (I reach for Spiceology). Frozen cranberries work straight from the freezer; add 2 to 3 minutes to the simmer.
*Substitution: Use maple syrup in place of honey, or a firm pear in place of the apple. The post has more swaps.
*Storage: Keeps up to 1 week in the fridge in glass, or up to 3 months frozen. Thaw overnight in the fridge, then rest 30 minutes at room temperature. To serve warm, reheat gently over low heat.
Nutrition
Calories: 89kcal | Carbohydrates: 24g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 93mg | Fiber: 2g | Sugar: 20g | Vitamin A: 71IU | Vitamin C: 16mg | Calcium: 9mg | Iron: 0.2mg
