How to Make Canned Cranberry Sauce Better: a few simple ways to make canned cranberries taste like they’re made from scratch. Tart, sweet, and perfectly jellied!
I’ve never been much of a cranberry girl. I’m more of a stuffing, potato, corn kinda girl. However. This cranberry sauce recipe is actually something I enjoy! 3 extra ingredients are all you need to really elevate your canned cranberries.
How do you make canned cranberry sauce better?
Improving your canned cranberry sauce is as easy as 1,2,3!
- Add fresh ingredients. Stirring in just a touch of fresh orange juice and zest is such an easy way to elevate your canned cranberries.
- Add sugar. Cranberries can be very tart, so stirring in sugar of choice is a great way to sweeten them up.
- Add flavor. A splash of vanilla is all you need to keep people coming back for more!
Ingredients
- Canned Cranberry Sauce – you’ll need 2 cans. I used 1 (14 oz) can whole berry cranberry sauce and 1 (14 oz) can jellied cranberry sauce, but feel free to use just whole berry or just jellied. Use a brand that contains sugar vs high fructose corn syrup for the best flavor and texture, but you’ll be just fine either way.
- Orange: Juice and Zest – zest, then juice your orange for ease. I recommend using naval oranges. If you’re not an orange fan, try lemon, but use half as much to not overpower the cranberry.
- Sugar – I used brown sugar (light or dark) for more cozy, molasses flavor, but granulated sugar or maple syrup will work as well.
- Vanilla Extract – not necessary, but it really compliments the orange and brown sugar and cuts the tartness of the cranberries. Almond extract (the tiniest bit) might be nice as well.
How to make
- Stir together canned cranberry sauce, orange juice and zest, sugar, and vanilla in a medium sized saucepan.
- Bring to a boil, then reduce heat and simmer until the sauce reaches desired consistency.
- Serve warm, room temperature, or chilled in the fridge (this will help it thicken).
Variations
- Make it more or less sweet. Different brands of canned cranberries may vary in sweetness, so start with 2 tablespoons of sugar (brown, granulated, maple syrup) and add more, if necessary.
- Make it more or less citrusy. Start with 1/2 the zest and 1/2 the juice from 1 orange, then add more to taste! It depends on how orange-y you want your cranberries.
- Add spices. Try throwing in a dash of ground cinnamon or 1 cinnamon stick before simmering the sauce. I’ve also seen people use star anise and/or ground ginger.
How to serve cranberry sauce
Cranberry sauce can be served warm, room temperature, or cold. It will thicken as it cools. Canned cranberries can be served as a stand alone dish to accompany your holiday meal or would be great served on top of various recipes:
- Pancakes
- Sliced Turkey
- Leftover Turkey Sandwiches
- Turkey Sliders
- Charcuterie Board: meats, cheeses, nuts, and other jams and jellies
Pro tip
Use it anywhere you’d use a jam or jelly, like on peanut butter toast!
How to store
Leftovers stored in an airtight container will last for up to a week in the fridge. Freezing is not recommended.
To enjoy again, serve cold, room temperature, or warmed in the microwave.
– Jennifer
How to Make Canned Cranberry Sauce Better
How to Make Canned Cranberry Sauce Better: a few simple ways to make canned cranberries taste like they’re made from scratch. Tart, sweet, and perfectly jellied!
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 8 people
Equipment for this recipe
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Ingredients
- 1 (14 oz) can whole berry cranberry sauce
- 1 (14 oz) can jellied cranberry sauce
- 1/2-1 naval orange juiced and zested*
- 2 tablespoons dark brown sugar plus more if desired
- ½ teaspoon vanilla extract
Instructions
- In a medium sized saucepan, mix together both cranberry sauces, orange juice and zest, brown sugar, and vanilla.
- Bring the mixture to a low boil over medium heat, then reduce heat to low and simmer for 10-15 minutes, or until the desired consistency is reached, stirring occasionally.
- Remove from the heat and allow to cool for at least 15 minutes.
- Serve warm, allow to continue cooling to room temperature, or place in an airtight container in the fridge to chill and thicken further.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:1 Week
Freezer:N/A
Reheat:Serve warm, room temperature, or cold from the fridge
*Storage times may vary based on temperature and conditions
Notes
*Start with 1/2 the orange zest/juice and add more to taste
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Nutrition Information
Nutrition Facts
How to Make Canned Cranberry Sauce Better
Amount Per Serving (1 large scoop)
Calories 173 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Sodium 6mg0%
Potassium 48mg1%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 35g39%
Protein 1g2%
Vitamin A 57IU1%
Vitamin C 5mg6%
Calcium 6mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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Shari
Jennifer @ Show Me the Yummy