3 Zesty Homemade Cranberry Sauce
with Fresh and Dried Cranberries
Once you see how easy it is to make cranberry sauce, you'll never open a can again! Warm pumpkin pie spices, fragrant orange and sugar make the combo of fresh and dried cranberries shine in this delicious and speedy one-pot sauce.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Canneberges entières
1 pièce(s)
Orange
28 g
Canneberges séchées
(Peut contenir : Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
2 g
Mélange d'épices réchauffantes
(Peut contenir : Sésame, Sulfites, Noix, Arachides, Lait, Soya, Moutarde, Blé)
½ tasse(s)
Sucre blanc
(Peut contenir : Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Soya, Moutarde, Blé, Crustacés, Poisson)
Ustensiles
Instructions
- Roughly chop dried cranberries.
- Zest half the orange, then juice whole orange.
- Heat a small pot over high heat.
- When hot, add whole cranberries, dried cranberries, Pumpkin Pie Spice Mix, sugar, 1/4 cup water and orange juice. Bring to a boil.
- Once boiling, reduce heat to medium-high.
- Cook, stirring occasionally and lightly mashing cranberries with the back of a spoon, until thick and bubbling, 8-9 min.
- Remove the pot from heat.
- Stir in orange zest and 1 tbsp butter.
- Transfer cranberry sauce to a serving bowl.
- Cover, then set aside. (TIP: If preferred, you can put the cranberry sauce in the fridge until ready to serve.)
