Make Ahead Cranberry Sauce
If you only make one holiday recipe in advance, choose cranberry sauce, then refrigerate for up to 4 days or freeze it for up to 3 months.
Servings 8 servings (1/4 cup each)
Calories 99kcal
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon orange zest from 1 orange (see note 1)
- 1/4 cup orange juice
- 1/8 teaspoon salt
- 12 ounces cranberries rinsed and picked over (see note 2)
Instructions
- In a medium saucepan over medium-high heat, bring sugar, water, orange zest, orange juice, and a pinch of salt to boil. Stir occasionally to dissolve the sugar.
- Stir in cranberries. Simmer until slightly thickened and the berries begin to pop, about 10 minutes. Remove from heat and cool to room temperature.
- Store covered in the refrigerator for up to 4 days. Or, pack in a freezer-safe container leaving 1 inch for expansion. Label, date, and freeze up to 3 months. Thaw overnight in the refrigerator.
Notes
- Orange zest and juice: Zest the orange first, then cut in half to juice.
- Cranberries: To use frozen cranberries, add them cranberries straight to the saucepan (no thawing needed) and add 2 minutes to the simmering time.
- Yield: This recipe makes 2 cups cranberry sauce. It's enough for 8 servings, 1/4 cup each.
Nutrition
Serving: 0.25 cup | Calories: 99kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 68mg | Fiber: 2g | Sugar: 22g | Vitamin A: 57IU | Vitamin C: 14mg | Calcium: 6mg | Iron: 1mg