Homemade Cranberry Sauce
A delicious, five-ingredient homemade cranberry sauce with the warmth of ginger and the divine aroma of cardamom. Serve this at your Thanksgiving table and it might just steal the show!
Servings: 6 servings
Calories: 147kcal
Equipment
- Saucepan with lid
Ingredients
- 12 oz cranberries (fresh or frozen)
- ¾ cup sugar
- 2 oranges
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
Optional ingredient
- 1 teaspoon pure vanilla extract
Instructions
- Zest the two oranges and reserve the zest. Peel the oranges and place them in a blender. Blend until juiced.
- Pick over the cranberries to remove any that are soft or shriveled. Rinse them thoroughly.
- Place the cranberries in a saucepan along with the sugar, orange juice, half the orange zest, sugar, ginger, cardamom, optional vanilla, and ½ cup water. Mix thoroughly and bring to a boil over medium-high heat.
- Cover, turn heat to medium-low or low, and let the cranberries cook, stirring occasionally, until all the berries have burst and the sauce looks smoother. This should take about 15-20 minutes. Turn off heat. The sauce will continue to thicken after cooling. Garnish with remaining orange zest before serving.
Nutrition
Calories: 147kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 134mg | Fiber: 3g | Sugar: 32g | Vitamin A: 132IU | Vitamin C: 31mg | Calcium: 24mg | Iron: 0.3mg