Northern Cranberry Sauce
Tart northern cranberries simmered with sugar and a splash of water into a glossy, chunky sauce.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 70 kcal
Equipment
- •saucepan
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 70 kcal
- fat
- 0 g
- carbs
- 18 g
- protein
- 0 g
- calories
- 70
Instructions
- 1
Combine cranberries, sugar and water in a saucepan over medium heat.
- 2
Bring to a simmer, stirring occasionally.
- 3
Cook 10–12 minutes until the berries burst and the sauce thickens slightly.
- 4
Stir in orange zest if using.
- 5
Remove from heat and let cool; the sauce will thicken further as it cools.
Chef's tips
For a smoother sauce, mash some of the berries with a spoon partway through cooking.
Ingredient substitutions
- northern cranberries → store-bought cranberries
Storage
Refrigerate in a covered container for up to 1 week.
Reheating
Serve chilled or at room temperature; no reheating needed.
Common mistakes to avoid
- •Cooking too long makes the sauce overly stiff once cooled
- •Too little sugar leaves it very tart
Serving suggestions
Cooked Northern Cranberry Sauce?
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