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–+ servings

Whole Berry Cranberry Sauce

The Host Notes | Amber Dawn
Homemade cranberry sauce is an easy and delicious addition to the holiday table alongside savory meats and sides. This comes together with a few simple ingredients and can be made in advance and frozen. It's not too tart, not too sweet, and tastes like real cranberries with a hint of orange.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8 People
Calories 73 kcal

Equipment

  • Colander
  • Medium sauce pan with lid
  • Wooden spoon or Spatula
  • Potato Masher (optional, you can use the spoon to mash)
  • Microplane / zester
  • Measuring cups and spoons
  • 16 oz Mason Jar with Lid

Ingredients
  

  • 12 ounces Cranberries fresh or frozen
  • 1/4 cup Orange juice fresh
  • 1 teaspoon Orange zest
  • 1 stick Cinnamon
  • 1 star Star anise
  • 1/2 cup Brown sugar or real maple syrup or white sugar
  • 1/2 cup Water + more as needed

Instructions
 

  • Rinse and pick through the cranberries. Use your hands to feel for any that are extremely hard or have gone squishy or soft and discard them.
  • Over medium-low heat, add 1/2 cup water and the cranberries to the sauce pan and cover with a lid. Allow the berries to cook until they start to pop and release their juice, about 5 minutes. Stir occasionally to avoid burning and to ensure the berries don't stick to the bottom of the pan.
  • Add the aromatics to the pan: cinnamon stick and star anise. Give it a stir, and stir frequently to avoid scorching the jammy sauce.
  • Pour the fresh orange juice into the pan along with the zest. Allow to simmer on low heat, lid off, until most of the berries have burst. Use the back of your spoon or a masher to break any remaining berries by pushing them against the side of the pan. Be careful - the hot juice can spray up and out of the pan!
  • Add the sugar OR maple syrup to sweeten. Start with 1/2 a cup and add a bit more if you prefer a sweeter outcome. If needed, add more water one tablespoon at a time to keep the sauce from becoming too sticky and to create the consistency you prefer. Note that the cranberry sauce will gel and thicken further as it cools.
  • Remove from the heat and discard the cinnamon stick and star anise. Allow to cool completely before scooping into a jar for storage. Refrigerate for up to five days or freeze for up to three months.

Nutrition

Calories: 73kcalCarbohydrates: 19gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 54mgFiber: 2gSugar: 15gVitamin A: 44IUVitamin C: 10mgCalcium: 10mgIron: 0.2mg
Keyword Cranberry Sauce, Fresh, Homemade, Jam, Simple, Thanksgiving
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