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Classic Cranberry Sauce

Cooking Light
Classic Cranberry Sauce
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
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Worthy of a Special Occasion

Cinnamon, ginger, and cloves boost the taste of this traditional whole-berry cranberry sauce. Vary the character by adding toasted nuts or other fruits. Use leftover sauce in our Dinner Tonight recipes.

Yield: 3 cups (serving size: 2 tablespoons)

Ingredients

  • 1 1/2  cups  sugar
  • 3/4  cup  fresh orange juice (about 3 oranges)
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • Dash of ground cloves
  • 1  (12-ounce) package fresh cranberries
  • 1  tablespoon  grated orange rind

Preparation

1. Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.

Nutritional Information

Calories:
59 (0.0% from fat)
Fat:
0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein:
0.1g
Carbohydrate:
15g
Fiber:
0.7g
Cholesterol:
0.0mg
Iron:
0.1mg
Sodium:
0.0mg
Calcium:
3mg
Maureen Callahan, Cooking Light, NOVEMBER 2008

Member Ratings and Reviews

5 stars

I made this last year for Thanksgiving and I am making it again this year. It is really good and easy. I add toasted pecans. Much better than that store bought stuff!11/26/09

5 stars
RobinVH
This is the BEST cranberry sauce I've ever had. I had never made my own until I made this and it was so easy. I love the hint of clove in the recipe. The next time, I'm going to try to cut the sugar a little.12/29/08