Homemade Cranberry Sauce
Classic cranberry sauce simmered with orange juice, apple and cinnamon. This easy holiday side dish takes 20 minutes and can be made days ahead.
Servings 12 Servings
Ingredients
- 1 cup orange juice
- 1 large orange zested
- 1 red apple peeled, cored and cut into 1/2 inch dice
- 12 oz fresh cranberries picked over
- ⅔ cup honey
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- pinch kosher salt
Instructions
- In a medium sauce pan over high heat, add all ingredients. 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.
Notes
Tips for Storing
- Cool completely, then store in an airtight container in the refrigerator for up to one week.
- Glass jars work better than plastic here, since the cranberry pigment will stain plastic permanently.
- Freeze in a zip top freezer bag with the air pressed out for up to three months. Lay it flat so it thaws quickly.
- Thaw frozen cranberry sauce overnight in the refrigerator and give it a good stir before serving to bring the texture back together.
- Pull the sauce from the fridge about thirty minutes before dinner. It tastes flat straight out of the cold and much brighter at room temperature.
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
