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Smooth Cranberry Sauce
This silky smooth cranberry sauce has a bright magenta color with a subtle sweetness from the zingy, tart cranberries. Hint of orange as well.
Prep Time
2
minutes
mins
Cook Time
10
minutes
mins
Chil time
2
hours
hrs
Total Time
2
hours
hrs
12
minutes
mins
Servings:
6
servings
Author:
Kathy Patalsky
Equipment
blender
sauce pot
Ingredients
12
oz
fresh whole cranberries
organic preferred
¼
cup
organic raw sugar
***
1
satsuma
1
cup
water
Instructions
Rinse the cranberries in cool water.
Add the cranberries, water and sugar to a medium sauce pot. Zest the satsuma over top the berries, then squeeze the juice into the pot.
Bring the cranberry mixture to a slow boil, then cover with a lid and reduce heat to medium. Simmer for ten minutes.
turn off the heat and remove the lid of the berries. They should be very soft and popped by now. Let them cool for two minutes.
Pour the cranberry mixture into your blender container. Place lid on. Blend from low to high for 2-3 minutes - or until silky smooth.
Pour the blended mixture into your serving dish. Cover with plastic wrap or some sort of lid.
Chill for at least two hours before serving.
Notes
*** Feel free to add another ¼ cup of sugar if you like a sweeter sauce.
Nutrition Estimate
Calories:
67
kcal
|
Carbohydrates:
17
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
4
mg
|
Potassium:
73
mg
|
Fiber:
3
g
|
Sugar:
12
g
|
Vitamin A:
134
IU
|
Vitamin C:
11
mg
|
Calcium:
10
mg
|
Iron:
1
mg