Homemade Double Cranberry Sauce with Orange
with Orange
Once you see how easy it is to make cranberry sauce, you'll never open a can again! Flavoured with warm Pumpkin Pie spices, fragrant orange and sweetened with sugar, this one pot sauce comes together without fuss!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation10 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
227 g
Canneberges entières
1 pièce(s)
Orange
28 g
Canneberges séchées
1 cc
Mélange d'épices pour tarte à la citrouille
(Peut contenir Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya)
½ tasse(s)
Sucre blanc
Informations nutritionnelles
Énergie (kcal)320 kcal
Graisses0 g
dont saturés0 g
Glucides82 g
dont sucres68 g
Fibres7 g
Protéines1 g
Cholestérol0 mg
Sel5 mg
Gras Trans0 g
Potassium175 mg
Calcium40 mg
Fer0.5 mg
Instructions
1
- Roughly chop dried cranberries.
- Zest half the orange, then juice.
2
- Heat a small pot over high heat. When hot, add whole cranberries, dried cranberries, Pumpkin Pie Spices, sugar, 1/4 cup water and orange juice. Bring to a boil.
- Once boiling, reduce heat to medium-high.
- Mash lightly with the back of the spoon while cooking.
- Cook, stirring occasionally, until thick and bubbling, 8-9 min.
3
- Remove from heat.
- Stir in orange zest and butter.
- Transfer cranberry sauce to a serving bowl. Set aside. (TIP: Transfer the cranberry sauce to the fridge or leave at room temperature).