How to Make Cranberry Sauce – 3 Ways

AmberDairy-Free, Soup, Salad, Sides, Thanksgiving & Winter Holidays, Vegan Friendly, Vegetarian Friendly3 Comments

Learn how to make 3 deliciously different cranberry sauces – the classic sauce, orange-cranberry sauce, and the no-added-sugar maple-cinnamon sauce. They are all delicious, and I can’t choose a favorite! Cranberry sauce is a special treat we make once a year, and we’re serving all 3 with our turkey this year 😀 Happy Thanksgiving, and thanks to my sister for filling in for me while I’m out!

XOXO
– Amber

Maple Cinnamon Cranberry Sauce
Ditch the canned kind that has high-fructose corn syrup, for this simple, easy and flavorful version. We use pure maple syrup instead of sugar, and some cinnamon. This is SO delicious!
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Ingredients
  1. 3/4 cup pure maple syrup
  2. 1/2 cup water
  3. 1/4 teaspoon salt
  4. 12 oz fresh cranberries, washed and picked through
Instructions
  1. In a non-reactive saucepan over high heat, bring the syrup, water, sugar, and salt to a boil so the salt dissolves.
  2. Add the cranberries and bring back to a boil.
  3. Reduce the heat to medium, and stir until most of the cranberries have popped, and the sauce thickens.
  4. Let it cool in a non-reactive bowl, and serve.
  5. You can make this up to a week ahead, if you store it in the fridge.
Cook With Amber http://www.cookwithamber.com/
Orange Cranberry Sauce
Ditch the canned kind that has high-fructose corn syrup, for this simple, easy and flavorful version. Using orange juice means we can reduce the amount of sugar. Check out 2 other versions on this website - the Classic Cranberry sauce, which has less sugar, and the Maple-Cinnamon Cranberry Sauce, which uses pure maple syrup instead of sugar to sweeten the sauce. They are all delicious!
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Ingredients
  1. 1/2 cup sugar
  2. 3/4 cup all-natural orange juice
  3. 1/4 teaspoon salt
  4. 12 oz fresh cranberries, washed and picked through
Instructions
  1. In a non-reactive saucepan over high heat, bring the juice, sugar, and salt to a boil so the salt dissolves.
  2. Add the cranberries and bring back to a boil.
  3. Reduce the heat to medium, and stir until most of the cranberries have popped, and the sauce thickens.
  4. Let it cool in a non-reactive bowl, and serve.
Cook With Amber http://www.cookwithamber.com/
Classic Cranberry Sauce
Ditch the canned kind that has high-fructose corn syrup, for this simple, easy and flavorful version. It does include sugar, so it's a special treat! Check out 2 other versions on this website - the orange-cranberry sauce, which has less sugar, and the maple-cinnamon cranberry sauce, which uses pure maple syrup instead of sugar to sweeten the sauce. They are all delicious!
Print
Ingredients
  1. 3/4 cup sugar
  2. 3/4 cup water
  3. 1/4 teaspoon salt
  4. 12 oz fresh cranberries, washed and picked through
Instructions
  1. In a non-reactive saucepan over high heat, bring the water, sugar, and salt to a boil so the salt dissolves.
  2. Add the cranberries and bring back to a boil.
  3. Reduce the heat to medium, and stir until most of the cranberries have popped, and the sauce thickens.
  4. Let it cool in a non-reactive bowl, and serve.
  5. You can make this up to a week ahead, if you store it in the fridge.
Cook With Amber http://www.cookwithamber.com/

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