Cranberry Sauce with Orange Juice
With its tangy-sweet flavor and bright red color, cranberry sauce is a must-have side dish for any holiday meal. With only four ingredients, this recipe is quick, easy, and can be made ahead.To adjust the servings in this recipe, click on the number next to servings.
Servings: 10
Cost: $4.00
Equipment
- Saucepan
Ingredients
- 1 cup Orange Juice (use the kind with no pulp for the best texture)
- 3/4 cup Sugar
- 1/4 cup Water
- 4 cups Cranberries (fresh or frozen; see note)
- 1/2 teaspoon grated Fresh Ginger (optional; see note)
Instructions
- Combine orange juice, sugar, water, and cranberries in a large saucepan over medium-high heat. Bring to a boil, stirring often.
- When sauce begins to boil, reduce heat to a low-medium. Simmer until the cranberries have all burst, and the sauce has reached your desired thickness, 12 to 20 minutes. (Note: Cooking the sauce for longer will result in a thicker, more chunky sauce.)
- Move the sauce off of the heat and stir in fresh ginger, if using.
- Allow cranberry sauce to cool completely. Store in the refrigerator for up to two weeks.
Notes
Cranberries - You can use fresh or frozen cranberries. If using fresh cranberries, look for berries that are a vibrant red and firm to the touch. Discard any berries that are brown or blemished. If using frozen, there is no need to defrost them before using them. Step 1 to bring the cranberries to a boil will take slightly longer because the cranberries will need to defrost.
Ginger - Fresh ginger adds a unique, warm spice flavor to the cranberry sauce. Just peel the ginger and use a microplane or other fine grater to grate the ginger directly into the sauce. For a more classic flavor, feel free to skip this.
Nutrition
Calories: 88kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 84mg | Fiber: 2g | Sugar: 19g | Vitamin A: 74IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 1mg