Canned Cranberry Sauce Recipe

by Simon
Canned Cranberry Sauce

If you love Canned Cranberry Sauce, then worry no more because now you can make your own. I have a delicious and perfect cranberry sauce recipe for you and I am going to share it here. This fresh sauce is flavored with citrus, taking cranberry sauce to the next level.

For years people have been arguing about eating canned cranberry sauce vs homemade cranberry sauce. Now there is no need to argue anymore because you can make your own canned sauce and it is easy for you to do.

Want to know how to make your own canned cranberry sauce, follow the steps that we will share and what you need to prepare.

WHAT YOU’LL NEED

– Canned Cranberry Sauce

Choose the jelly version instead of the whole cranberry version, and you will need two cans to make this recipe.

– Oranges

Use a sharp knife to cut off the ends of the oranges. Slice off the outer skin by first laying the orange upright. When the skin is open, you will be able to see the membrane. This membrane is a thin, paper-like substance that connects the citrus tissues. Slice straight through the membrane, right side, left side, and it should come out easily without the membrane.

– Pomegranate Seeds or Arils

You will also need about a cup of pomegranate seeds. Make sure to remove all the white part.

– Italian Parsley

To make Canned Cranberry Sauce with this recipe, finely chop some Italian parsley. This herb will cut through the sweetness of the canned cranberries, and it will also add to the deliciousness.

– Dressing

Toss the orange and pomegranate seed mixture, add a pinch of salt, and olive oil before adding it to the cranberry sauce.

How to Make Cranberry Sauce?

Canned Cranberry Sauce

Open both cans of seasoned cranberries, place the cranberry cylinders on the cut side, you should have 6 slices per can. It is best to slice them on a serving plate, otherwise it can be messy to transfer.

In a large bowl, combine the pomegranate seeds, chopped Italian parsley, and fresh orange slices, add a pinch of salt and a drizzle of olive oil, and toss gently.

Spoon the citrus salad over the canned cranberry slices. Cover and refrigerate until ready to serve. This is best enjoyed as soon as it is cold, or at least within 2 hours of making it, serve it chilled.

How to Serve Cranberry Sauce?

Remove the cranberry cylinders from the can, slice them diagonally. Arrange the rounds on a platter. Then, top with the citrus salad and serve. It is best served as soon as possible, within 2 hours of making it.

Cover and refrigerate if you are not going to enjoy it right away, and be sure to serve it chilled.

Recommendation:

How to Store Canned Cranberry Sauce?

If you have any leftovers, you can store them in an airtight container in the refrigerator and they will last for 3 to 4 days.

Canned Cranberry Sauce

CANNED CRANBERRY SAUCE RAECIPE

Print
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 152 calories 1 gram fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cans jellied cranberry sauce, sliced
  • ⅛ teaspoon of salt, just a pinch
  • 1 cup of pomegranate seeds
  • 3 oranges, peeled and removed its segments
  • ¼ cup of Italian parsley, freshly chopped
  • 1.5 teaspoons of extra virgin olive oil, lightly drizzled

Instructions

  1. Just Open both cans of seasoned cranberries, place the cranberry cylinders on the cut side, you should have 6 slices per can. It is best to slice them on a serving plate, otherwise it can be messy to transfer.
  2. Use a large bowl to combine the pomegranate seeds, fresh orange slices and chopped Italian parsley, add salt as needed and a drizzle of olive oil, and toss gently.
  3. Now you spoon the orange salad over the canned cranberries. Cover and refrigerate until ready to serve. This is best enjoyed as soon as it is cold, or at least within 2 hours of making it, serve it chilled.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @amuzingfoods

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