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–+ servings

Homemade Cranberry Sauce

An easy and quick recipe for the Christmas and Thanksgiving classic. Sweet and tangy, fruity and spicy!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 servings

Ingredients

  • 2 cups (200 g) cranberries fresh or frozen
  • ½ cup (120 ml) orange juice
  • ½ cup (100 g) brown sugar
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • 4 whole cloves
  • 1 whole star anise
  • 1 tsp orange zest finely chopped

Instructions

  • Roughly chop the cranberries, juice and zest the oranges.
  • Add the cranberries, orange juice, brown sugar and spices to a saucepan and bring to a boil over medium heat.
  • Simmer until the cranberries are soft, which takes about 5 - 10 minutes. Frozen will take a bit longer than fresh.
  • Now stir in the finely chopped orange zest.
  • And finish off the sauce by simmering and stirring for a couple more minutes, until the sauce is slightly thickened.
    The cranberry sauce thickens up a bit more as it cools, so leave it just a bit on the liquid side at the end of the cooking and it should come out just right.
  • If desired, remove the whole spices before serving.

Notes

Keeps for 1 week in the fridge, or longer if frozen.
Goes great in our vegan mushroom wellington!
For substitution ideas, there's helpful tips in the post.

Nutrition

Serving: 1serving | Calories: 73kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 71mg | Fiber: 1g | Sugar: 16g | Vitamin A: 46IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 1mg
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Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!