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–+ servings
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cranberry sauce in green bowl with orange and sprig of rosemary

Easy Homemade Cranberry Sauce

Karon Grieve
With only 3 ingredients and ready in 20 minutes, this is the perfect cranberry sauce for your turkey dinner and so much more
5 from 1 vote
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Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Course sauces
Cuisine American
Servings 6 people
Calories 62 kcal

Ingredients
 

  • 250 g cranberries fresh or frozen
  • 50 g sugar
  • 1 orange zest and juice
Metric - US Customary

Instructions
 

  • remove zest from orange and squeeze out the juice. Add this to a small pan along with the cranberries and the sugar
  • Heat on low till sugar dissolves then raise the temperature to boil then lower a little so the sauce is just gently bubbling.
  • Remove a spoonful of whole cranberries after 15 minutes and continue cooking the rest for another 5 minutes then squish with a fork or potato masher and return the whole cranberries to the mix and serve your sauce

Video

Notes

if you want a super smooth cranberry sauce then don't remove some of the berries while cooking and just blitz the sauce with a wand blender once fully cooked.
Cranberry sauce will keep for 2 weeks in the fridge in a sealed container.
You can water-bath can cranberry sauce for 10 minutes and it will keep for over a year.
You can freeze your homemade cranberry sauce for up to 4 months.
Serve with turkey or other meats, burgers or more.
Add as a filling to cakes or as a topping for toast, crumpets or scones.
Add a dash of booze and use it as a dessert sauce.
Use your homemade cranberry sauce as a glaze when roasting turkey, chicken or pork.

Nutrition

Calories: 62kcalCarbohydrates: 16gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 73mgFiber: 2gSugar: 12gVitamin A: 74IUVitamin C: 17mgCalcium: 12mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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