Easy Cranberry Sauce
For fans of sweet-and-sour sauces. A simple sweet-and-sour cranberry sauce that comes together in a flash and keeps in the fridge. It's a great way to liven up everyday chicken and poultry dishes, and it pairs well with cutlets, meatballs, and kebabs. Made entirely from natural ingredients and rich in vitamins — a perfect splash of color for gray autumn days.
Anna
Recipe author
Easy Cranberry Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
35 g
138 kcal
GI:
11
/
0
/
89
- Put the sugar in a small saucepan and add the water and orange juice. Without stirring, scatter the cranberries on top (mine were frozen, and I didn't thaw them). Set the pan over low heat and cover with a lid. The sauce gradually warms up and the cranberries start to release their juice. Once it comes to a boil, lower the heat further and cook the sauce for 10–15 minutes. The cranberries will burst as they heat, releasing even more juice. After about 15 minutes of gentle simmering, the sauce is ready. Pour it into a gravy boat and let it cool. The sauce keeps well in the fridge. Straight from the fridge it will be very thick, so give it a good stir before serving.
Caloric content of the products possible in the composition of the dish
- Cranberries - 26 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Orange juice - 36 kcal/100g
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