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

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Classic Cranberry Sauce

My sister is in charge of making cranberry sauce every year because it is one of her favorite things about Thanksgiving/Springsgiving. She makes not one, not two, but three deliciously different cranberry sauces: classic sauce, maple-cinnamon sauce, and orange-cranberry sauce. They are all so good I can’t choose a favorite!
Total Time 10 minutes
Servings 2 cups
Author Amber Kelley

Ingredients

  • 3/4 cup/150 g sugar
  • 3/4 cup/175 ml water
  • 1/4 teaspoon salt
  • 12 ounces/340 g fresh cranberries washed and picked through

Instructions

  1. In a nonreactive saucepan over high heat, bring all the ingredients, except the cranberries, to a boil so the salt dissolves.
  2. Add the cranberries and bring back to a boil.
  3. Lower the heat to medium and stir until most of the cranberries have popped and the sauce thickens.
  4. Let cool in a bowl and serve. You can make this up to a week in advance and store it in the fridge.

 

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Maple-Cinnamon Cranberry Sauce

My sister is in charge of making cranberry sauce every year because it is one of her favorite things about Thanksgiving/Springsgiving. She makes not one, not two, but three deliciously different cranberry sauces: classic sauce, maple-cinnamon sauce, and orange-cranberry sauce. They are all so good I can’t choose a favorite!
Total Time 10 minutes
Servings 2 cups
Author Amber Kelley

Ingredients

  • 3/4 cup/175 ml pure maple syrup
  • 1/4 cup/60 ml water
  • 1/4 teaspoon salt
  • 1 cinnamon stick
  • 12 ounces/340 g fresh cranberries washed and picked through

Instructions

  1. In a nonreactive saucepan over high heat, bring all the ingredients, except the cranberries, to a boil so the salt dissolves.
  2. Add the cranberries and bring back to a boil.
  3. Lower the heat to medium and stir until most of the cranberries have popped and the sauce thickens.
  4. Let cool in a bowl and serve. You can make this up to a week in advance and store it in the fridge.

 

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Orange-Cranberry Sauce

My sister is in charge of making cranberry sauce every year because it is one of her favorite things about Thanksgiving/Springsgiving. She makes not one, not two, but three deliciously different cranberry sauces: classic sauce, maple-cinnamon sauce, and orange-cranberry sauce. They are all so good I can’t choose a favorite!
Total Time 10 minutes
Servings 2 cups
Author Amber Kelley

Ingredients

  • 1/2 cup/100 g sugar
  • 3/4 cup/175 ml freshly squeezed orange juice
  • 1/4 teaspoon salt
  • 12 ounces/340 g fresh cranberries washed and picked through

Instructions

  1. In a nonreactive saucepan over high heat, bring all the ingredients, except the cranberries, to a boil so the salt dissolves.
  2. Add the cranberries and bring back to a boil.
  3. Lower the heat to medium and stir until most of the cranberries have popped and the sauce thickens.
  4. Let cool in a bowl and serve. You can make this up to a week in advance and store it in the fridge.

 

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