Cranberries, orange juice, syrup, and brandy simmered into a sweet and tangy sauce. The vibrant color, taste, and aroma make this the best cranberry sauce ever!
Course Sauces, Dressings, Condiments, Side Dish
Cuisine Christmas, Condiment, Thanksgiving
Prep Time 2 minutesminutes
Cook Time 12 minutesminutes
Total Time 14 minutesminutes
Servings 6Servings
Calories 158kcal
Author Ligia Lugo
Ingredients
12ouncescranberries, 16 ounces is fine too
½cuporange juice
½cupmaple syrup
¼cupbrandy
¼cupcoconut sugar
½teaspoonground cinnamon
1tablespooncornstarch
Instructions
Add everything to a medium sized saucepan.
Bring to a boil stirring occasionally so that the ingredients don't stick to the pan.
Turn down to medium-high and cook 10 minutes, stirring occasionally.
There will be some popping with the cranberries and that's what you want. Cook until it is as thick as you like really. You can cook it longer than 10 minutes if you'd like a thicker jam type of sauce. It will still be very lumpy though. That's good.
When it has cooled enough to taste - give it a try. If you'd like it sweeter then add maple syrup, a couple of tablespoons at a time. If you add more maple syrup then just heat through at the end to cook the sauce another minute.
Notes
You can freeze cranberry sauce too.
It will keep in the refrigerator for up to 4 days but if for some crazy reason you have leftovers then freeze it.
Rigid sided freezer containers with tight-fitting lids work great and make storing and defrosting very neat.
Cranberry sauce will keep in the freezer for 2 months.