Fresh Holiday Cranberry Sauce
Fresh cranberry sauce is extremely easy to prepare and tastes so much better than canned. The simple addition of vanilla extract mellows the tartness of the cranberries, and contributes a faint undertone of complementary flavor in this version of a holiday favorite. Be sure to check out additional flavor variations below.
1 (12-ounce) package fresh cranberries
1 1/2 cups granulated sugar
1 cup water
1/2 teaspoon vanilla extract*
Orange peel for garnish (optional)
- Place cranberries, sugar and water into 2-quart saucepan. Bring to boil over medium-high heat. Reduce heat and simmer, uncovered, until all the cranberries have "popped" open.
- Remove from heat; stir in vanilla. Cool to room temperature first, before refrigerating so that sauce can set up properly.
Makes about 4 cups or about 16 (2 tablespoon) servings.
*For classic, plain cranberry sauce that has a more tangy, sweet-tart flavor, omit the vanilla extract.
Mix-and-Match Flavor Variations:
- Substitute the water for orange, apple or another complimentary fruit juice.
- Add 1 to 2 teaspoons grated orange peel.
- Add 1 medium apple, peeled and chopped and cook until tender with the cranberries.
- For a "Christmas" cranberry sauce that pairs well with roast beef, omit the vanilla and stir in 1 to 2 teaspoons of prepared horseradish and 1/2 to 1 teaspoon ground cinnamon.
Nutritional Information Per Serving (1/16 of recipe): 77.7 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 0.5mg sodium; 9.3mg potassium; 20.0g carbohydrates; 0.5g fiber; 19.2g sugar; 19.5g net carbs; 0.0g protein.