Canned cranberry sauce

Canned cranberry sauce

Canned cranberry sauce is a simple, yet incredibly tasty addition to any roasted or fried meat, as well as to poultry or cheeses. Its pleasant tart-sweet taste with a light 'bitterness' and unobtrusive citrus aroma effectively highlights and emphasizes the bright notes of the main product.
5 from 1 vote
Cook Time 35 minutes
Total Time 35 minutes
Course Sauce
Cuisine European
Servings 10 people
Calories 20 kcal


  • 1 saucepan
  • 1 chopping board
  • 1 vegetable peeler
  • 1 knife
  • 1 blender
  • 1 jar
  • 1 lid


  • 200 g cranberries
  • ½ pc orange
  • ½ cup water
  • 100 g wine red, dry
  • 3 tbsp sugar
  • ½ tsp salt
  • 1 stick cinnamon
  • ¼ tsp pepper
  • 2-3 pcs cloves
  • 2-3 sprigs thyme


  • Prepare the necessary ingredients.
    Ingredients for canned cranberry sauce
  • Sort the cranberries, clean them from leaves and dry twigs, if necessary, wash them, pour them into a saucepan, cover with water and heat on the stove, bringing to a boil.
    200 g cranberries, ½ cup water
    Cranberries in a saucepan
  • While the berries are heating, use a vegetable peeler to remove the zest from half an orange, making sure not to capture the white layer.
    ½ pc orange
    Peeled orange and zest
  • Squeeze the juice from half an orange.
    Half an orange and squeezed juice
  • To the heated berries with water, add salt, sugar, sprigs of thyme, and spices: cinnamon, ground black pepper, and cloves. Heat everything together for 5 minutes.
    3 tbsp sugar, ½ tsp salt, 1 stick cinnamon, ¼ tsp pepper, 2-3 sprigs thyme, 2-3 pcs cloves
    Cranberries with sugar and spices
  • Add orange zest and juice to the future sauce, pour in red wine. If desired, the orange zest can be finely chopped before adding so that its pieces can be left in the sauce.
    100 g wine
    Future sauce with zest, juice and wine
  • Reduce everything to the desired consistency for about 20 minutes.
    Boiling sauce on the stove
  • Remove the cinnamon stick, thyme sprigs, and pieces of zest (if they were not previously chopped) from the reduced sauce. Clove buds can be left. Blend the resulting berry mass with a blender to a smooth consistency and bring to a boil again. If desired, the sauce can be additionally strained through a sieve to obtain a smoother texture.
    Sauce processing with a blender
  • Hot sauce is distributed into sterile jars, tightly closed, and stored. Such sauce can be stored for up to 1 year in the refrigerator or at room temperature. Serve the cranberry sauce with fried or roasted meat, poultry, cheeses. Bon appétit!
    Canned cranberry sauce


Calories: 20kcalCarbohydrates: 3gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gTrans Fat: 0.001gSodium: 21mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 13IUVitamin C: 3mgCalcium: 5mgIron: 0.1mg




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