Easy Canned Cranberry Sauce
If you’re team canned cranberry sauce, then I have the perfect canned cranberry sauce recipe for you. It’s fresh, citrusy and takes canned cranberry sauce to another level.
For years, people have given me a hard time about eating canned cranberry sauce vs. fresh homemade cranberry sauce during the holidays. That stops today! This easy to make recipe turns canned cranberry sauce on its head!
What You’ll Need
Canned Cranberry Sauce – Be sure to grab the jellied version and not the whole cranberry version. You will need two cans for this recipe.
Oranges – Using a sharp knife, cut the ends off your orange. Stand the orange upright and slice off the outer skin or peel. Once the segments are exposed, you will be able to see the membrane. The membrane is the thin, paper like connective tissue that holds the orange together. Simply slice next to the membrane on the right side of the segment then again on the left side of the segment. The orange segment should easily pop out, free of any membrane. Repeat for all of the orange segments.
Pomegranate Seeds or Arils – You will need about one cup of pomegranate seeds. Be sure to get off all of the white pieces.
Italian Parsley – Freshly chop some Italian parsley for this recipe. The fresh herbs help tone down the sweetness from the canned cranberry. It also tastes amazing with the fresh citrus.
Dressing – Toss the citrus and pomegranate seed mixture with a pinch of salt and very light drizzle of extra virgin olive oil before adding it to the sliced cranberry sauce.
How to Make Cranberry Sauce
- Open both cans of jellied cranberry with a can opener. Lay the cranberry cylinders on their sides and slice. You’ll get 6-8 slices per can. Best to slice them on the platter you intend to serve on. Otherwise, the transfer might get messy.
- In a large mixing bowl, combine the pomegranate seeds, chopped Italian parsley, and fresh orange segments, pinch of salt and drizzle of extra virgin olive oil. Gently toss.
- Spoon the citrus salad over the canned cranberry slices. Cover and refrigerate until ready to serve. Best enjoyed immediately or within 2 hours of making! Serve slightly chilled.
How to Serve Cranberry Sauce
Remove the cranberry cylinder from the can and slice it into rounds. Arrange the rounds on a platter. Top with citrus salad and serve. Best enjoyed immediately or within 2 hours of making! Cover and refrigerate if not serving immediately. Serve slightly chilled.
Storage
Store any leftover cranberry sauce in an airtight container in the refrigerator for three to four days. Looking for more holiday recipes?
Easy Canned Cranberry Sauce
Ingredients
- 2 cans jellied cranberry sauce, sliced
- 3 oranges, peel and remove segments
- 1 cup pomegranate seeds
- ¼ cup Italian parsley, fresh chopped
- ⅛ teaspoon salt, just a pinch
- 1.5 teaspoons extra virgin olive oil, light drizzle
Equipment
- 1 mixing bowl
- 1 platter
Instructions
- Open both cans of jellied cranberry with a can opener. Lay the cranberry cylinders on their sides and slice. You'll get 6-8 slices per can. Best to slice them on the platter you intend to serve on. Otherwise, the transfer might get messy.
- In a large mixing bowl, combine the pomegranate seeds, chopped Italian parsley, and fresh orange segments, pinch of salt and drizzle of extra virgin olive oil. Gently toss.
- Spoon the citrus salad over the canned cranberry slices. Best enjoyed immediately or within 2 hours of making. Cover and refrigerate until ready to enjoy. Serve slightly chilled.
2 Comments on “Easy Canned Cranberry Sauce”
10/10 – will make this again. I replaced segmented oranges with canned mandarin oranges, dressed with a bit of olive oil and salt to finish….it was spectacular!
Not only beautiful, but also delicious!