Real Cranberry Sauce
Making homemade cranberry sauce from fresh berries is just about the easiest dish you can prepare for the holidays and a far better choice than grabbing a can of jellied high-fructose “sauce.” Not only does the real deal taste better, but the healthy fiber in the berries is still intact. The natural pectin in the cranberries thickens the sauce like gelatin, so for a thicker consistency, refrigerate for at least 2 hours before serving.
Recipe type: Holiday Favorites
Makes: 9 side dish portions
- 1 cup orange juice
- ¾ cup sugar
- 1 (12-ounce) bag fresh cranberries
- 2 tablespoons fresh orange zest, divided
- In a medium-size sauce pot over medium-high heat, bring orange juice and sugar to a boil, stirring occasionally, until sugar is dissolved.
- Add cranberries and 1 tablespoon of the orange zest to the pot. Bring to a simmer, and reduce heat to medium.
- Let simmer for 12–15 minutes, stirring occasionally, until cranberries have split and begin to cook into the sauce. For a smoother sauce, use a heavy spoon or potato masher to lightly mash most of the softened berries into the sauce.
- Remove from heat, and let cool at least 10 minutes, to thicken. Serve warm or chilled, garnished with the remaining orange zest.
Serving size: ½ cup Calories: 100