Whole Berry Cranberry Sauce
Homemade whole berry cranberry sauce is a holiday favorite with a vibrant ruby-colored hue and sweet-tart flavor. This easy recipe is way better than canned cranberry sauce and takes less than 15 minutes.
Ingredients
- 12 oz bag fresh cranberries can also use frozen
- ½ cup maple syrup
- a few strips organic orange peel (optional)
- ¼ cup orange juice
- ½ teaspoon ground cinnamon
- pinch of salt
Instructions
- Add the fresh cranberries to a colander, rinse well, and drain off any excess water. Sift through the cranberries, discarding any bruised berries.
- Bring the cranberries, maple syrup, orange peel, orange juice, ground cinnamon, and a pinch of kosher salt to a boil over medium-high heat in a medium saucepan.
- Once boiling, reduce the heat to a simmer over medium heat and continue to cook stirring often until the cranberries have popped open and the sauce has thickened, about 10 minutes.
- Remove from the heat, discard the orange peels, and let the cranberry sauce come to room temperature. Chill in the fridge before serving.
Notes
Makes about 1 ¼ cups.
See the blog post for helpful tips, storage, and ideas on how to use leftover cranberry sauce.