No More Canned 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.

No More Canned Cranberry Sauce

	Ocean Spray Whole Berry Cranberry Sauce (canned)	Homemade Cranberry Sauce
Serving Size	1/4 cup	1/4 cup
Calories	110 kcal	91 kcal
Total Fat	0 g	0 g
Protein	0 g	0 g
Total Carbohydrates	25 g	23.5 g
Sugars	22 g	20 g
Fiber	1 g	1.8 g
Vitamin C	0 % DV	27% DV
Ingredients	Cranberries, high fructose corn syrup, water, corn syrup	Cranberries, 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.