Cranberry Sauce Recipe
This homemade cranberry sauce is the perfect balance of sweet and tangy flavors, making it an ideal accompaniment for any festive meal. Quick and simple, it only requires a handful of ingredients and delivers the freshest, most flavorful cranberry sauce you've ever had. Perfect for Thanksgiving, Christmas, or just as a delightful side to roast meats. It's easy to make and can be prepared ahead of time to save you stress on the big day.
Ingredients
- 12 oz 340g fresh or frozen cranberries
- 1 cup 200g granulated sugar
- 1 cup 240ml water
- Zest of 1 orange
- Juice of 1 orange
- 1/2 tsp ground cinnamon optional
- 1/4 tsp ground cloves optional
- Pinch of salt
Instructions
- Prepare the CranberriesRinse the cranberries under cold water, discarding any stems or soft berries. Set them aside.
- Cook the CranberriesIn a medium saucepan, combine the cranberries, sugar, and water. Bring to a boil over medium-high heat.
- Add the CitrusOnce boiling, reduce the heat to low and add the orange zest, orange juice, cinnamon, and cloves. Stir occasionally.
- Simmer & ThickenAllow the mixture to simmer for 15-20 minutes, stirring occasionally until the cranberries burst and the sauce thickens to your desired consistency.
- Cool & ServeOnce the sauce has thickened, remove it from the heat. Let it cool to room temperature before serving. The sauce will thicken even more as it cools.
Notes
Add Spice: For a more aromatic sauce, add ground ginger or nutmeg.
Sweeter or Less Sweet?: Adjust the sugar to your preference. Add more sugar if you like it sweeter, or swap out half the sugar for honey or maple syrup.
Consistency: For a chunkier sauce, leave it as is. For a smoother version, blend the sauce with an immersion blender or in a food processor.
How to Store & Reheat:
Store leftover cranberry sauce in an airtight container in the fridge for up to 1 week. It can also be frozen for up to 6 months. To reheat, simply place the sauce in a saucepan over low heat and stir until warm. If the sauce is too thick, add a bit of water to loosen it.
Store leftover cranberry sauce in an airtight container in the fridge for up to 1 week. It can also be frozen for up to 6 months. To reheat, simply place the sauce in a saucepan over low heat and stir until warm. If the sauce is too thick, add a bit of water to loosen it.