Better Cranberry Sauce

Better Cranberry Sauce

For most people, cranberry sauce comes from a can. However, with just an extra 10 minutes of work, you can make your own, homemade cranberry sauce that will put the canned stuff to shame.
  • Prep: 5 min
  • Cook: 10-15 min
  • Total: 15-20 min
  • Yields 2 cups, Serves 4-6
Better Cranberry Sauce

Carbohydrate Counts

Carbs-per-gram ratio: 0.144

Serving Size 100g (about 15g carbs)

Carb calculations Weight Carbs
Bag cranberries 340g (25g)
Orange juice (7g)
Brown sugar 40g (40g)
Net Weight 500g (72g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 340g / 12 ounce bag cranberries
  • Rinse cranberries and pick through them to remove any stones or bad berries. If cranberries are frozen, instead of defrosting them first, just add another 2 minutes to the cooking time. Set aside.
  • ½ cup water
  • ¼ cup orange juice
  • 40g / 3 tablespoons brown sugar
  • ¼ teaspoon salt
  • In a large saucepan, bring water, sugar, and salt to boil over high heat. Stir frequently to dissolve sugar.
  • reserved cranberries
  • Once boiling, stir in cranberries and return to a boil, about two to four minutes.
  • Reduce heat to medium and simmer until slightly thickened and about two-thirds of the berries have popped open, about 8 to 10 minutes.
  • Transfer to a glass or nonreactive bowl and let cool to room temperature.
  • Make Ahead Note
  • This recipe can be prepared up to a week in advance. Store in an air tight container in the refrigerator and let stand at room temperature for 30 minutes before serving.
From . (
Best of Make Better Food

Get New Recipes via Email + Free Cookbook

Sign up to get free recipes via email and download a free copy of the Best of Make Better Food e-cookbook, featuring 25 of my favorite recipes. Unsubscribe anytime.