Homemade Cranberry Sauce
This homemade cranberry sauce recipe is an easy Thanksgiving side dish recipe you can whip up the morning of the big day without much fuss.
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Servings: 8
Calories: 130kcal
Equipment
- Strainer
Ingredients
- 12 ounces fresh cranberries
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- ½ cup orange juice
- ¼ cup pomegranate juice
- ¼ cup water
Instructions
Prepare the cranberries:
- Place the cranberries in a strainer and rinse thoroughly. Remove and discard any bruised or mushy cranberries.
Simmer the cranberries:
- Combine the granulated sugar, light brown sugar, orange juice, pomegranate juice, and water in a medium pot. Turn the heat to medium and stir regularly until the sugar is dissolved and the liquid is bubbly.
- Add the cranberries to the pot and turn the heat to medium-high. Once the cranberries begin to boil, reduce the heat to a simmer. Stir occasionally as the cranberries begin to pop and sputter.
- Simmer for 25–30 minutes, gently mashing the cranberries as they cook.
To serve:
- Once the cranberry sauce is thickened to your liking, turn off the heat and let stand for 20 minutes. Serve warm or refrigerate for at least 2 hours before serving.
Nutrition
Calories: 130kcal | Carbohydrates: 33g | Protein: 0.3g | Fat: 0.2g | Sodium: 5mg | Fiber: 2g | Sugar: 30g | Vitamin C: 14mg
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