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Cranberry Sauce

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Cranberry Sauce
  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 6
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Brown sugar and orange juice balance the tartness of cranberries in a four-ingredient homemade sauce.
Updated Aug 19, 2010

Ingredients

  • 1 cup packed brown sugar
  • 1 cup orange juice
  • 2 cups fresh or frozen cranberries
  • 2 teaspoons grated orange peel

Steps

  • 1
    In 2-quart saucepan, heat brown sugar and orange juice to boiling over medium heat, stirring frequently. Boil 5 minutes.
  • 2
    Stir in cranberries. Heat to boiling. Boil about 5 minutes, stirring frequently, until cranberries are popped and mixture has thickened. Stir in orange peel.
  • 3
    Cover; refrigerate about 3 hours or until chilled.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fresh cranberries should be bright red and shiny; discard any that are shriveled or discolored.
  • tip 2
    Garnish the sauce with a twist of orange peel.

Nutrition

180 Calories, 0g Total Fat, 0g Protein, 44g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
15mg
1%
Potassium
230mg
7%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
6%
Sugars
41g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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