Canned Cranberry Sauce
Canned cranberry sauce gets an easy holiday upgrade with orange juice and warm cinnamon. A quick simmer brings this sweet-tart side together with very little prep.
Servings: 6
Equipment
Ingredients
- 1 (14 ounce) can canned whole berry cranberry sauce
- ¼ teaspoon cinnamon
- 2 tablespoons orange juice
- 1 tablespoon amaretto or Grand mariner optional, to taste
Instructions
- In a small saucepan, combine all ingredients.
- Use a spoon to gently break up the mixture and bring to a simmer over medium heat.
- Simmer 3 minutes. Cool completely before serving.
Notes
- This recipe can be doubled, and it can be made ahead. Refrigerate for up to 5 days in a covered container.
- Freeze leftover cranberry sauce for up to a month in a zippered bag. Alternately, freeze in ice cube trays, then transfer to a zippered bag for long term storage. These frozen cranberry cubes are perfect added to smoothies, yogurt, or overnight oats.
Nutrition
Calories: 116kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 31mg | Fiber: 1g | Sugar: 22g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.3mg