Spiced Whole Cranberry Sauce Spiced Whole Cranberry Sauce

Spiced Whole Cranberry Sauce Image by: Spiced Whole Cranberry Sauce Author: Canadian Living

Cooking the cranberries in a spiced syrup keeps them whole and gives the sauce a more interesting texture. A touch of salt balances the sweetness of this condiment.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: December 2003



Peel rind (not including pith) off orange and cut into very thin strips (or use zester); set aside.

Squeeze orange juice into saucepan; add sugar, wine, cinnamon, star anise (if using), cloves, salt and cayenne. Bring to boil over medium heat; boil until syrupy and reduced to about 1/4 cup (50 mL), about 18 minutes.

Add cranberries and orange rind; simmer, stirring often, until cranberries are softened but still whole, about 8 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Nutritional facts Per 2 tbsp (25 mL) : about

  • Sodium 1 mg
  • Protein trace
  • Calories 68.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 16 g


  • Iron 1.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin C 10.0
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Spiced Whole Cranberry Sauce