Jellied Cranberry Sauce or Whole Berry Cranberry sauce

Now you can ditch the can—your turkey deserves this homemade jellied (or whole berry) cranberry sauce! Fresh, zesty, and ready in 25 minutes, it’s the easy upgrade your Thanksgiving table’s been craving. Make it ahead, chill, and wow everyone.

Course Condiment, Side Dish

Cuisine American

Keyword Fresh Cranberry Sauce, Homemade Cranberry Sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 77kcal

Author Evelyn Osborn

Equipment

Ingredients

12 ounces (package) fresh cranberries
1 cup sugar
1 cup water
zest of one orange
juice of ½ an orange

Instructions

Using your zester, zest one whole orange and then juice one half of the same orange. We use this zester because it never reaches so far as to cut into the bitter white part of the orange. Easy to hold and it’s safer.
Place a package of fresh cranberries in a small saucepan and add the water and sugar
Add the zest of 1 orange and the juice of ½ an orange and bring to a boil or medium-high heat.
After bringing them to a boil, reduce heat and simmer until the berries break down and burst about 10-12 minutes.
Finish by crushing any whole berries with a potato masher. If you wish to have whole berry cranberry sauce then less mashing or if your family would rather have jellied cranberry sauce then mash them completely.
Cool to room temperature before serving or it may be placed in the refrigerator

Nutrition