x 16-ounce can cranberry sauce
Cranberry sauce is moderately high in carbohydrates and sugars due to added sweetener, while retaining some of the native antioxidant compounds found in cranberries, particularly proanthocyanidins. The nutritional profile varies significantly by commercial brand and preparation method.
About
Cranberry sauce is a condiment made from fresh or frozen cranberries cooked with sugar and water until the berries break down into a thick, gel-like consistency. The basic preparation involves simmering tart cranberries (Vaccinium macrocarpon, a North American berry) with sweetener—traditionally sugar but sometimes maple syrup or honey—and water over moderate heat until the mixture thickens, usually taking 15-20 minutes. The sauce may be strained for a smooth texture or left with berry solids for a chunkier consistency. Commercial canned versions, standardized in the United States to 16-ounce servings, are pre-cooked and typically stabilized with cornstarch or pectin. The flavor profile balances the native tartness of cranberries with sweetness, creating an acidic, astringent condiment suitable for serving with poultry and other rich meats.
Culinary Uses
Cranberry sauce functions primarily as a condiment and accompaniment to savory dishes, particularly roasted poultry including turkey, duck, and chicken. It is a traditional element of American Thanksgiving and Christmas dining. Beyond holiday tables, it serves as a relish for game meats, pork, and ham; as a component in glazes and marinades for meat dishes; and as a filling or topping for desserts including cheesecakes, tarts, and pastries. It may be incorporated into vinaigrettes for salads featuring bitter greens or roasted vegetables. The sauce's acidity and slight bitterness also make it suitable for cutting through rich, fatty preparations.