Cranberry Sauce

So it’s been awhile since I’ve posted any recipes! I have several new ones to add and it’s about time I do it! For Thanksgiving I like making homemade cranberry sauce so I know I have an easy on-diet treat for dessert. A quick Google search landed me at the recipe on All Recipes. It’s simple, quick, and keeps a slightly tangy (from the oj) and barely bitter (from the cranberries) flavor, even with the ungodly amount of an entire cup of sugar. 


Servings: enough for a side or dessert bowl for 3-4 people

  • 1 12-oz. bag of cranberries
  • 1 cup pulp-free orange juice
  • 1 cup raw cane sugar
  • Optional variation: Use ½ cup brown sugar and ½ cup raw cane sugar instead of the full cup of cane sugar, and add a large pinch of cinnamon


Pour the orange juice and sugar into a saucepan and simmer over medium heat until all the sugar is dissolved and the orange juice is very slightly starting to simmer. Add the cranberries and let them cook until they start to pop, about 10 minutes. If the majority of the cranberries aren’t popped after 10 minutes, smoosh them slightly with your spatula and let them cook another few minutes. 

When the cranberries have all popped (or almost all), turn the heat off and let the cranberries cool before transferring them to another container (with a lid!). Refrigerate the cranberry sauce until it’s time to serve it. 


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