Homemade Cranberry Sauce
Adding some chopped Granny Smith apple, which contains pectin, not only adds taste and texture, but an extra thickening boost to this homemade cranberry sauce, which is layered with flavors. The aroma of this cooking would put anyone in the holiday spirit — and a cranberry state of mind!
- ½ cup apple or cranberry juice
- Zest and juice of one orange
- ¾ cup granulated sugar or equivalent sweetener this can be modified – use a little more for sweeter and less if you want a more tart sauce
- ½ tsp. cinnamon
- Pinch of cloves
- Pinch of salt
- One 12-ounce to 16-ounce package fresh or frozen, partially thawed cranberries
- Two Granny Smith apples peeled, cored and chopped
- In a two-quart saucepan, pour in the apple or cranberry juice, then add the orange zest and juice. Stir in sugar, cinnamon, cloves and salt; cook over medium heat until sugar dissolves. Add apples and cranberries. Reduce heat and continue to simmer on medium-low, stirring occasionally, until cranberries have “popped” and stewed down. The sauce should have the consistency of a thick jam or preserves. This could take 15 to 20 minutes. After allowing it to cool, store sauce in an airtight container in the refrigerator.
Makes about 2-1/2 to 3 cups.
Sodium: 1mgCalcium: 12mgVitamin C: 4mgVitamin A: 21IUSugar: 55gFiber: 1gPotassium: 37mgCalories: 214kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 56gIron: 1mg
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