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A classic Thanksgiving side that's bursting with bright, tangy flavor. This homemade version uses fresh cranberries, orange zest, and just enough sugar for the perfect sweet-tart balance, ready in under 20 minutes.
Prepare the Sugar Syrup
Cook the Cranberries
Cool and Thicken
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A classic Thanksgiving side that's bursting with bright, tangy flavor. This homemade version uses fresh cranberries, orange zest, and just enough sugar for the perfect sweet-tart balance, ready in under 20 minutes.
This american recipe takes 20 minutes to prepare and yields 8 servings. At 120.35 calories per serving with 0.23g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Serve or Store
Add a cinnamon stick, 2-3 whole cloves, and a star anise to the saucepan along with the cranberries. Remove the whole spices before serving.
For a richer, more complex flavor, replace the granulated sugar with an equal amount of pure maple syrup.
After removing the sauce from the heat, stir in 1/2 cup of toasted chopped pecans or walnuts, or 1/4 cup of chopped dried apricots.
Add a pinch of cayenne pepper or a finely minced jalapeño (seeds removed) along with the cranberries for a surprising bit of heat.
Cranberries are a powerhouse of antioxidants, particularly proanthocyanidins, which help combat cellular damage caused by free radicals in the body.
Cranberries contain unique compounds that may help prevent certain bacteria, like E. coli, from adhering to the walls of the urinary tract, thus supporting its health.
With a good dose of Vitamin C from both the cranberries and the orange juice, this sauce can contribute to a healthy and robust immune system.
While cranberries themselves are very healthy and packed with antioxidants, this sauce contains a significant amount of added sugar. It is best enjoyed in moderation as a condiment.
Each 1/4 cup serving of this homemade cranberry sauce contains approximately 120 calories, primarily from the sugar and the natural sugars in the fruit.
Absolutely! There is no need to thaw the cranberries first. Simply add them to the pot frozen and increase the cooking time by a few minutes until they begin to pop.
Stored in an airtight container in the refrigerator, this cranberry sauce will last for up to 10 days. Its flavor often improves after the first day.
The sauce thickens considerably as it cools. If it's still too thin after being completely cooled, you can return it to the pot and simmer for another 5 minutes to reduce the liquid further. Be careful not to overcook it.
Yes, you can reduce the sugar to 3/4 cup for a more tart sauce. Keep in mind that sugar not only adds sweetness but also helps with the gelling process and acts as a preservative.