No More Canned Cranberry Sauce

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cranberry-sauce

If you are serving turkey at the Thanksgiving table, chances are cranberry sauce will be an accompaniment. But cranberry sauce from a can may contain unwanted additives. Here we take a look at what the difference is between making the sauce from scratch versus buying it premade from the store.

Cranberry Sauce - Make Your Own



No More Canned Cranberry Sauce

Ocean Spray Whole Berry
Cranberry Sauce (canned)

Homemade
Cranberry Sauce

Serving Size1/4 cup1/4 cup
Calories110 kcal91 kcal
Total Fat0 g0 g
Protein0 g0 g
Total Carbohydrates25 g23.5 g
Sugars22 g20 g
Fiber1 g1.8 g
Vitamin C0 % DV27% DV
IngredientsCranberries, high fructose corn syrup, water, corn syrupCranberries, sugar, orange juice, grated orange rind

How Did the Two Stack Up?

The homemade version had more Vitamin C and fiber for a comparable amount of carbohydrates, because the recipe used fresh whole cranberries and orange juice. The homemade version also tasted miles better, because the fresh orange rind and orange juice added a nice zing. The canned version just tasted sickly sweet; not surprising given the use of two sweeteners – high fructose corn syrup and corn syrup!

The Bottom Line

The homemade version is a clear winner. Making your own cranberry sauce from scratch is so easy and yields a much better tasting product. Plus, it comes with no unwanted additives such as high fructose corn syrup.

Our Cranberry Sauce Recipe

Ingredients

  • 2 cups of fresh of frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup fresh orange juice (squeezed from one orange)
  • 2 tsp (10 mL) grated orange rind

Preparation

In saucepan, bring cranberries, sugar, orange juice to boil, stirring. Reduce heat to medium-low; simmer for 4 to 6 minutes or until berries begin to pop.

You may puree it further in a blender. We prefer seeing whole cranberries.  It’s your preference.

Refrigerate for up to 5 days or freeze for up to 1 month.

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