Homemade Cranberry Sauce

Cranberry sauce adds a splash of vibrant ruby color to your meal.  It’s that hint of bright color and sweetness that makes everything else on the plate taste even better.  This homemade recipe is both sweet and tart.  Once you make this fresh cranberry sauce, you’ll never feel the same about canned.  Quick and easy to prepare, requiring just a few ingredients, it can be made days in advance. Each serving, 105 calories and 0 fat.
Homemade Cranberry Sauce

Helpful Tips About this Recipe

Makes 2¼ cups (each serving ¼)

Food Facts
The cranberry is cousin to the blueberry.  Its peak season is from October- December.

Healthy Benefits

Cranberries are a good source of vitamin C. They have long been valued for their ability to help prevent and treat urinary tract infections.

Shopping Tips

If you don’t want to make your own sauce, Trader Joe’s sells containers of fresh cranberry sauce in the refrigerator section. It’s really delicious..

Storage Tips

With cranberries short fresh season, buy extra bags and freeze to enjoy all year long.  Frozen cranberries from the supermarket are available year round.

Weight Watchers SmartPoints 
6
Weight Watchers POINTS PLUS 3
 
SKINNY FACTS: for ¼ cup serving
105 cal, 0g fat, 0g sat. fat, 0g protein, 27g carbs, 2g fiber, 1mg sodium, 22g sugar
 

 

Homemade Cranberry Sauce

Homemade Cranberry Sauce

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 9
Calories 105 kcal

Ingredients
  

  • 1 (12oz) bag fresh cranberries
  • 1 cup sugar
  • 1 cup water

Instructions
 

  • Combine sugar and water in a medium saucepan.  Bring to a boil.
  • Stir in the cranberries and mix well.  Bring to a boil and then reduce heat and boil gently for 7 to 10 minutes until all berries pop.
  • Chill until ready to use.  The cranberry sauce will thicken as it chills. This can be made several days in advance.

Nutrition

Serving: 0.25cupCalories: 105kcalCarbohydrates: 27gSodium: 1mgFiber: 2gSugar: 22gPlus Points: 3
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