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
|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
- 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
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.