Fresh Cranberry Sauce

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 26

Serving Size: 1 ounce

Ingredients

1 pound Fresh cranberries
1 cup Sugar
1 each Orange (supreme the orange)
Water, just enough to cover the cranberries

Preparation

1. Wash cranberries.
2. Put half of the cranberries and sugar in a 2-quart pot. Cover with water and bring to a boil.
3. Add the remaining cranberries and orange sections to the pot.
4. Bring the cranberries back to a boil, reduce heat, and stir often.
5. Continue to simmer until slightly jelled. Remove from heat.
6. Cool down and refrigerate overnight.

Note

This will last for several weeks.

Nutrition information

Calories: 41 Total Fat: 0g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 11g Fiber: 1g Total Sugars: 9g Protein: 0.2g Sodium: 0mg Vitamin A: 0μg Vitamin C: 6mg Calcium: 4mg Iron: 0mg Folate: 2μg