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Why eat that jellied stuff in a can when fresh, homemade cranberry sauce is easy to make? It keeps in the fridge a couple of weeks if it lasts that long, but mine usually doesn't. I love it as a condiment on leftover turkey sandwiches.
Ingredients
- A 10-12 oz. bag cranberries (look in the produce section at the grocery)
- 1 cup water
- 1 cup granulated sugar
- 1 pinch Kosher salt
- (Optional) 1Tbsp. Orange zest
Directions
- Rinse cranberries.
- In a 1-qt. saucepan combine water, sugar, and salt.
- Stir to combine over medium low heat.
- Add optional orange zest.
- Add cranberries, cover, and simmer over low heat about 15 minutes or until cranberries pop.
- Optional: process cooked cranberry sauce In a blender for smooth sauce. (I prefer whole berries)
- Refrigerate until time to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 114 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 33mg | 1% |
| Total Carbs 29.66g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 26.52g | 18% |
| Protein 0.15g | 0% |
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