This syrupy cranberry sauce can be used to top cheesecakes, custards and seasonal Christmas and Thanksgiving desserts.

Yield: Makes 1 1/4 cups.



  • ​2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup orange juice


  1. Combine all ingredients in a small non-reactive saucepan. Bring to a boil over medium heat.
  2. Reduce heat and simmer, uncovered, stirring occasionally, until cranberries begin to pop and mixture thickens, about 4 minutes. Remove from heat and cool slightly.
  3. Serve warm. May be refrigerated for up to 3 days. Reheat over low heat.
Nutritional analysis per 1 tbsp serving:

25 calories, 0 g fat, 0.1 g protein, 6.5 g carbohydrate, 0.4 g fibre, 0 mg sodium