Quick Cranberry Sauce

Quick Cranberry Sauce Recipe - Easy to Make in USA

Region / culture: USA | Preparation time: 5 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Cranberry sauce is a classic side dish that is often enjoyed during Thanksgiving and Christmas dinners. This quick and easy recipe combines the tartness of fresh or frozen cranberries with the sweetness of orange marmalade to create a delicious sauce that pairs perfectly with turkey or ham.

History

Cranberry sauce has been a staple in American cuisine for centuries. Native Americans were the first to use cranberries in cooking, often combining them with sweeteners like maple syrup or honey. The first recorded recipe for cranberry sauce appeared in a cookbook in 1796, and the dish has been a popular accompaniment to holiday meals ever since.

Ingredients

4 cups (16 oz or 454 g) of fresh or frozen cranberries
1.5 cups of apple jelly or orange marmalade (about 1.5 twelve-ounce jars)
0.33 to 0.5 cup of sugar
0.25 tsp of grated orange zest (optional)

How to prepare

In a medium pan, heat over medium-high heat and combine the cranberries, jelly or marmalade, 0.25 cup of water, sugar (0.33 cup if using jelly, 0.5 cup if using marmalade), and zest (if using).
Bring the mixture to a boil.
Reduce the heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, for about 7 to 10 minutes.
The marmalade version will have a slightly runny consistency.
Remove the pan from the heat and let the mixture cool.
Transfer the mixture to a dish, cover it, and refrigerate for at least 2 hours or up to 2 days.

Variations

Add a splash of bourbon or rum to the sauce for a boozy twist.
Stir in some chopped pecans or walnuts for added crunch.
Use lemon marmalade instead of orange for a different flavor profile.

Cooking Tips & Tricks

Be sure to stir the cranberry sauce occasionally while it simmers to prevent it from sticking to the pan.

- If you prefer a smoother sauce, you can use a blender or food processor to puree the mixture before refrigerating it.

- Adjust the amount of sugar to suit your taste preferences - you can always add more if you like a sweeter sauce.

Serving Suggestions

Serve this cranberry sauce alongside roasted turkey or ham for a classic holiday meal. It also pairs well with pork chops or chicken.

Cooking Techniques

Simmering the cranberries with the marmalade and sugar helps to soften the berries and thicken the sauce. Be sure to keep an eye on the mixture and stir it occasionally to prevent burning.

Ingredient Substitutions

If you don't have orange marmalade on hand, you can use apricot or peach preserves instead. You can also substitute honey or maple syrup for the sugar.

Make Ahead Tips

This cranberry sauce can be made up to 2 days in advance and stored in the refrigerator until ready to serve. Simply reheat it gently on the stove before serving.

Presentation Ideas

Garnish the cranberry sauce with a sprig of fresh mint or a twist of orange zest for a festive touch. Serve it in a decorative dish to add to the holiday ambiance.

Pairing Recommendations

This cranberry sauce pairs well with a variety of meats, including turkey, ham, pork, and chicken. It also complements savory dishes like stuffing or mashed potatoes.

Storage and Reheating Instructions

Store any leftover cranberry sauce in an airtight container in the refrigerator for up to a week. Reheat it gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of this cranberry sauce contains approximately 120 calories.

Carbohydrates

Each serving of this cranberry sauce contains approximately 30 grams of carbohydrates.

Fats

This cranberry sauce is low in fat, with less than 1 gram of fat per serving.

Proteins

There is negligible protein in this cranberry sauce recipe.

Vitamins and minerals

Cranberries are a good source of vitamin C and dietary fiber. They also contain antioxidants that can help boost your immune system.

Alergens

This recipe contains citrus (orange marmalade) and sugar, which may be allergens for some individuals.

Summary

This cranberry sauce is a low-fat, low-protein side dish that is high in carbohydrates and vitamin C. It is a delicious addition to any holiday meal.

Summary

This quick cranberry sauce recipe is a delicious and easy-to-make side dish that is perfect for holiday meals. The combination of tart cranberries and sweet orange marmalade creates a flavorful sauce that is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a crisp autumn day, with the leaves turning vibrant shades of red and gold. I had just finished picking a basket full of fresh cranberries from the bushes near the river, and I knew I needed to find a way to use them before they went bad.

As I walked back to my little cottage, I remembered a conversation I had with an old friend years ago. She had mentioned a quick and easy recipe for cranberry sauce that her grandmother used to make. I had always been curious about it, but had never had the chance to try it myself. Now, with a basket full of cranberries in hand, I knew it was the perfect time to give it a shot.

I rushed home and dug through my collection of recipe cards and cookbooks, searching for any mention of this mysterious cranberry sauce. Finally, I found a faded index card tucked away in the back of a file labeled "Family Recipes." It was written in my friend's grandmother's elegant script, with detailed instructions on how to make the perfect cranberry sauce.

I gathered all the ingredients listed on the card - fresh cranberries, sugar, orange juice, and a pinch of cinnamon - and got to work. I washed the cranberries and picked out any stems or leaves that had made their way into the basket. Then, I poured them into a saucepan with the sugar and orange juice, and set it to simmer on the stove.

As the cranberries cooked, their tart scent filled my kitchen, mingling with the warm aroma of cinnamon. I stirred the sauce gently, watching as the cranberries softened and burst open, releasing their vibrant red juices. The sugar and orange juice caramelized into a sweet and tangy syrup, coating each cranberry in a delicious glaze.

After just a few minutes, the sauce was ready. I turned off the heat and let it cool slightly before transferring it to a glass jar. The color was a brilliant ruby red, the texture thick and luscious. I couldn't resist dipping a spoon into the sauce and tasting it for myself.

The flavor was unlike anything I had ever tried before - a perfect balance of sweet and tart, with a hint of warmth from the cinnamon. It was the perfect accompaniment to roast turkey, or spread on a slice of warm bread. I knew right away that this recipe would become a staple in my kitchen for years to come.

I shared the cranberry sauce with my family that evening, and they couldn't get enough of it. My children begged me to make it again and again, and I happily obliged. Over the years, I have made this quick cranberry sauce for countless gatherings and celebrations, always receiving rave reviews from friends and family alike.

As I sit here now, with a fresh batch of cranberry sauce simmering on the stove, I can't help but feel grateful for that fateful day when I stumbled upon this recipe. It has brought me joy and comfort in times of celebration and sorrow, and has become a beloved tradition in my family.

So, if you ever find yourself with an abundance of fresh cranberries and a craving for something sweet and tangy, I urge you to give this recipe a try. I promise you won't be disappointed. And who knows, maybe one day you'll be passing it down to your own grandchildren, just as I have done.