Cranberries are red and round-shaped berries that are tart in flavor. But don’t get fooled by its magic. When I tried it for the first time, I didn’t like the flavor. But over time, I got more intrigued by its flavor and often use it in my recipes. I often prefer making things at home from scratch. Even though you can get canned Cranberry Sauce easily from the store, better taste comes when you make it at home. And also you can adjust the ingredients as per your taste & flavor.
CRANBERRY SAUCE INGREDIENTS
CRANBERRIES: For this recipe, you need fresh cranberries and not dried ones. Before making the sauce, rinse the berries and remove stems and discard soft & discolored cranberries. SWEETNESS: I usually add sugar in the sauce but adding 1-2 tablespoon of Agave/ Maple/ honey gives a subtle earthiness to the sauce. SPICES: Some people also like adding nutmeg, cinnamon, or any other spice to the sauce. You can add these spices to this recipe, but start with a little quantity and adjust as per your taste. ORANGE: I like adding some orange juice along with orange zest in the recipe. You can make it without adding oranges too.
STEP-BY-STEP INSTRUCTIONS
COMMONLY ASKED QUESTIONS
How to use leftover Cranberry Sauce?
You can use leftover Cranberry Sauce as a topping over oats, pancakes, toast. It can also be served with your favorite protein for extra flavor. You can also add it to a parfait with yogurt & nuts. If you’re looking for different ways to use Cranberry Sauce, CLICK HERE.
How long does Cranberry Sauce last?
You can store leftover Cranberry Sauce in the refrigerator for up to 2 weeks. For longer shelf life, you can store it in the freezer. It will last for 1-2 months.
Difference between Cranberry Sauce & Cranberry Relish?
Cranberry Relish is made by processing fresh & raw ingredients in a food processor and tastes more tart. On the other hand, Cranberry Sauce is cooked with other ingredients until cranberries are soft and tastes much sweeter.
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📖 RECIPE CARD
