A homemade version of the fan favorite jellied cranberry sauce. You can even make this recipe a few days ahead, or weeks and freeze it to save you the time come Thanksgiving week!
12
Servings
6
Ingredients
1
Comments
Ingredients
- 1 cup Water
- 4 tablespoons zest Lemon
- 2 tablespoons zest Orange
- ¾ cups Sugar
- ¼ teaspoons Vanilla Extract
- 16 ounces Cranberries, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a medium saucepan, boil water, zests, sugar and extract until sugar has dissolved.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a medium saucepan, boil water, zests, sugar and extract until sugar has dissolved.
- Then add the cranberries and bring back to a boil.
- Let boil for 3 minutes, then reduce to a low simmer and let cook uncovered for about 15 minutes.
- You can leave it chunky or use an immersion blender to blend it smooth.
- Remove from heat and let sit until cool.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- about 1/4 cup Amount Per Serving
- Calories
- 68
- Total Fat
- 0g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 2mg
- Total Carbohydrates
- 17g
- Fiber
- 1g
- Sugar
- 14g
- Protein
- 0g
- WW Freestyle
- 3
1 Comment
Join the discussionGood to know. I made homemade cranberry sauce for a potluck at work and have enough leftover for my Thanksgiving dinner. Whoo Hoo! One less thing to prepare. Thanks for the info.