No More Canned Cranberry Sauce Featured

Authors: Registered Dietitians

No More Canned Cranberry Sauce

(HealthCastle.com) If you are serving turkey at the Thanksgiving table, chances are cranberry sauce will be an accompaniment. But cranberry sauce from a can may contain unwanted additives. Here we take a look at what the difference is between making the sauce from scratch versus buying it premade from the store.

fresh squeezed orange juice

measure out cranberries

No More Canned Cranberry Sauce

No More Canned Cranberry Sauce

No More Canned Cranberry Sauce

homemade cranberry sauce

No More Canned Cranberry Sauce

  Ocean Spray Whole Berry
Cranberry Sauce (canned)

No More Canned Cranberry Sauce
Homemade
Cranberry Sauce

homemade cranberry sauce
Serving Size 1/4 cup 1/4 cup
Calories 110 kcal 91 kcal
Total Fat 0 g 0 g
Protein 0 g 0 g
Total Carbohydrates 25 g 23.5 g
Sugars 22 g 20 g
Fiber 1 g 1.8 g
Vitamin C 0 % DV 27% DV
Ingredients Cranberries, high fructose corn syrup, water, corn syrup Cranberries, sugar, orange juice, grated orange rind

How Did the Two Stack Up?

The homemade version had more Vitamin C and fiber for a comparable amount of carbohydrates, because the recipe used fresh whole cranberries and orange juice. The homemade version also tasted miles better, because the fresh orange rind and orange juice added a nice zing. The canned version just tasted sickly sweet; not surprising given the use of two sweeteners - high fructose corn syrup and corn syrup!

The Bottom Line

The homemade version is a clear winner. Making your own cranberry sauce from scratch is so easy and yields a much better tasting product. Plus, it comes with no unwanted additives such as high fructose corn syrup.

Our Cranberry Sauce Recipe

Courtesy of HealthCastle Vancouver

Ingredients

  • 2 cups of fresh of frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup fresh orange juice (squeezed from one orange)
  • 2 tsp (10 mL) grated orange rind

Preparation
In saucepan, bring cranberries, sugar, orange juice to boil, stirring. Reduce heat to medium-low; simmer for 4 to 6 minutes or until berries begin to pop.

You may puree it further in a blender. We prefer seeing whole cranberries.  It's your preference.

Refrigerate for up to 5 days or freeze for up to 1 month.

Source / Full Story

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