Fresh Cranberry Sauce

Name: Fresh Cranberry Sauce Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 12
Ingredients: 3 cups whole fresh cranberries (1 package); 1 naval orange; 1/4 cup sugar; 1/2 cup dried currants

(39)

Number of Servings: 12

Ingredients

3 cups whole fresh cranberries (1 package)1 naval orange 1/4 cup sugar1/2 cup dried currants

Directions

Wash and clean cranberries, removing any stems, leaves, and soft berries. Wash naval orange.

With a small sharp knife, remove outside peel of orange, leaving the bitter white pith. Remove the white pith from the orange and discard. Cut orange into pieces and remove any seeds.

Put cranberries, orange peel and orange pieces into food processor or blender. Process until everything is pretty much liquified. (You may need to do several batches.)

Empty processed fruit into a storage container. Add sugar and dried currants, and stir to combine. Allow flavours to blend for at least a day before serving. Can be made several days ahead of your festive meal, and keeps well (if there is any left!)

One serving is about 1/4 cup.

Number of Servings: 12

Recipe submitted by SparkPeople user TRUFFLEMAKER.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 50.7
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 1.2 mg
Total Carbs: 13.2 g
Dietary Fiber: 1.7 g
Protein: 0.4 g

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Member Reviews

LADYJEXIE
I made it with mandarin orange segments. - 6/3/09
2DIETORNOT2DIET
I've made fresh cranberrie relish for overf 40 years we love it I buy extra packages of cranberries and freeeze them we can have a special treat in the summer. - 12/19/09
PATDOLL3
Love it,I never thought about not cooking it - 3/1/09
JEANELI
I use the whole orange ..cut up....pineapple slices...apple.....and walnuts and grapes.....throw them in my blender...and whiz until a nice consistancy......and then I sweeten to taste with sugar....I find the pineapple and grapes sweeten it nicely.......nice side dressing with lots of things..... - 12/22/08
POPEYETHETURTLE
We added some crisp apple and celery to give it a crunch and used Spledid to cut the calories. Occasionally it needs some F/F Cranberry Jello to help it set up. - 12/22/10
TRICIAN13
Even better than the cooked version of homemade cranberry sauce let alone the canned versions. I omitted the sugar and added 1/4 c. unsweetened applesauce. Love it! Low-sodium and lower sugar with lots of anti-oxidents. - 12/11/10
SEAQUILTER
I have made this recipe for years now, always a favourite. - 12/19/09
WYOMILLER
this one will go into cookbook simple but really good - 12/19/09
SPARKYVN
This is fantastic! a great source of our anti-oxidants. It is going into my cookbook - 3/1/09
LAYERSOFLOVE1
will save in my fav holiday dishes and use every year. - 2/24/09
NANCILYNNTX
Very yummy! I make a similar recipe that has a jalapeno pepper, and lime juice and splenda along with orange and frozen berries. It keeps for months if there is any left!! - 12/20/08
SABLENESS
I make this every year, so much better than the gel in the can. I add finely chopped nuts instead of currants. It�s good to make ahead so the flavors can blend. - 11/17/20
FISHGUT3
thanks - 12/25/19
STORMDEER
Unable to print this out. Dissatisfied at this point - 11/13/19
PICKIE98
I have never used currants, but I have added cinnamon and apple or pineapple. - 12/7/18
TRAVELGRRL
Delish! - 10/14/12
AZURELITE
First time I've ever made cranberry sauce. It's good (I sampled some before I put it in the fridge)! - 12/23/11
COMPUTERLADY
This sounds wonderful I will definitely try it this Christmas as have one daughter that loves Cranberry sauce. Hated to keep buying the cans so this is a welcome change. Thanks for sharing. - 11/7/11
CD8643915
This recipe sounds yummy and is super easy! - 12/23/10
STARHUSKY
excellent - 12/23/10
MISS_PIE
I use a similar recipe, but swap out the sugar for Splenda. It really helps to cut down on the calories. - 12/22/10
PASTAFARIAN
I'm confused by the instructions "... remove outside peel of orange, leaving the bitter white pith. Remove the white pith from the orange and discard." Why first "leave" and then "remove"? Is this a reference to two different types of pith? - 12/22/10
REDCOWBOYBOOTS
I have made this recipe for over 50 years. It has been a staple for Thanksgiving dinners ever since I was a little girl! Back then we had to use the meat grinder though. And adding the currants is something new that I will try. Thanks - 12/22/10
A-LITTLE-DAB
Fabulous, I will make this a favorite. - 11/26/10
ALLEGHANYAVENUE
easy & good ~ what could be better! - 12/26/08