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5
from 1 vote
Whole Berry Cranberry Sauce
The holiday table wouldn't be the same without a bowl of this whole berry cranberry sauce.
Prep Time
5
minutes
mins
Cook Time
8
minutes
mins
Total Time
13
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
Author:
Holly
Equipment
Sauce Pan
Ingredients
12
ounces
cranberries
1
cup
sugar
½
cup
water
1
cinnamon stick
1
teaspoon
orange zest
optional
Instructions
Combine ⅔ of the cranberries (8 ounces) with the remaining ingredients in a saucepan.
Simmer 5 minutes or until the cranberries have popped.
Stir in the remaining cranberries and simmer 2-3 minutes more or just until they begin to pop.
Remove cinnamon stick and discard. Transfer to a bowl and cool completely
Notes
Refrigerate for 10 – 14 days or up to two months in the freezer.
Thaw in the refrigerator.
Use as a spread on leftover turkey sandwiches, or as a topping for ice cream.
Nutrition
Calories:
117
kcal
|
Carbohydrates:
30
g
|
Protein:
0.2
g
|
Fat:
0.1
g
|
Saturated Fat:
0.01
g
|
Polyunsaturated Fat:
0.02
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
2
mg
|
Potassium:
37
mg
|
Fiber:
2
g
|
Sugar:
27
g
|
Vitamin A:
28
IU
|
Vitamin C:
6
mg
|
Calcium:
9
mg
|
Iron:
0.1
mg