Ingredients (4)
- 12 ounces cranberries (3 cups), thawed if frozen
- 3/4 cup granulated sugar
- Finely grated zest of 1 medium orange
- Juice of half a medium orange
- Calories101
- Fat0.08g
- Saturated fat0.01g
- Trans fat
- Carbs26.21g
- Fiber2.31g
- Sugar22.52g
- Protein0.38g
- Cholesterol
- Sodium0.94mg
- Nutritional Analysis per serving (8 servings) Powered by
No Thanksgiving table is complete without a bowl of cranberry sauce. Instead of serving the one you have to shimmy out of a can, though, you can make your own in just about half an hour. Added bonus: It’ll taste better, too, less sugary, and with a delicious orange fragrance sure to elevate the holiday spread.
Make-ahead note: The cranberry sauce can be made up to 2 days ahead. Store in the refrigerator and let come to room temperature before serving.
For a step-by-step tutorial, see The Basics: How to Make Cranberry Sauce. And for more recipe ideas, check out our Cranberry Relish, Cranberry Conserve, and Jellied Cranberry Sauce.
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What to buy
T-fal Specialty Nonstick 3-quart Saucepan
Copy: This T-fal 3-quart Saucepan can be used for making sauces to boiling or steaming vegetables or cooking pasta.
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Instructions
- 1Place all ingredients in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar.
- 2Reduce the heat to low and simmer until the cranberries are soft and start to fall apart, about 30 minutes. Remove from heat and let cool—the sauce will thicken as it cools.