Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great sauce recipe, with frozen cranberries.

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
10 mins
total:
30 mins
Servings:
26
Yield:
3 1/3 cups
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Ingredients

26
Original recipe yields 26 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring cranberries, white sugar, brown sugar, orange juice, lemon juice, and cinnamon to a simmer in a 2- to 3-quart pot over high heat. Simmer, uncovered, stirring occasionally, until cranberries are tender when pierced, 8 to 10 minutes.

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  • Stir in vanilla extract; remove from heat and let cool, 10 to 15 minutes. Serve or chill in an airtight container for up to 1 week.

Cook's Note:

You can use fresh cranberries instead of frozen.

Nutrition Facts

57 calories; protein 0.1g; carbohydrates 14.4g; sodium 2.2mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/05/2020
7.6.30 Doing a cleanout on the freezer and found three bags of frozen cranberries, so that’s why I’m making cranberry sauce in July. The only thing that I modified was the amount of white sugar, and I reduced it. With both brown and white sugar in this, it still was a little on the sweet side for us, but that could be personal taste preference. This was good, and who knew that cranberry sauce can be made with frozen cranberries without defrosting?? Bit me! Read More