If you’re dreaming of a bright, zesty burst alongside your holiday meal, classic Cranberry Sauce is an absolute must. Tangy, sweet, and dotted with vibrant cranberries, this homemade version comes together in one saucepan and couldn’t be easier to customize. Whether spooned over turkey, swirled into yogurt, or spread onto sandwiches, this simple Cranberry Sauce truly transforms any festive table. The best part? Its brilliant ruby-red color and fragrant orange-cinnamon notes are just as inviting as its taste.
Ingredients You’ll Need
-
Fresh Cranberries:
12 ounces
Granulated Sugar:
1 cup
Water:
1 cup
Orange Zest:
1 tablespoon
Orange Juice:
2 tablespoons (optional)
Cinnamon:
¼ teaspoon (optional)
How to Make Cranberry Sauce
Step 1: Dissolve the Sugar
Start by combining the water and granulated sugar in a medium saucepan set over medium heat. Stir them together, watching as the sugar melts into the water and the mixture starts to gently bubble. This base is essential—it sets the stage for the cranberries to cook down and soak in all that sweetness.
Step 2: Add the Cranberries
Tip in all the cranberries (no need to thaw if you’re using frozen berries!). As the sauce simmers, the berries will begin to pop and burst, releasing their juice. Stir occasionally, letting them cook for 10 to 12 minutes. By the end, most cranberries should have softened, and your kitchen will smell absolutely wonderful.
Step 3: Stir in Flavor
Remove the pan from heat and stir in the orange zest, optional orange juice, and a pinch of cinnamon if desired. These small additions lift the Cranberry Sauce from good to unforgettable, adding layers of brightness and warmth. Taste and see if you’d like to adjust the sweetness or spice.
Step 4: Cool and Thicken
Let the sauce come to room temperature right in the saucepan—it will continue to thicken as it cools. Once cooled, transfer the Cranberry Sauce to a bowl or jar, cover, and refrigerate until you’re ready to serve. The flavors deepen as it rests, making it even better after a little time in the fridge.
How to Serve Cranberry Sauce
Garnishes
A beautiful bowl of Cranberry Sauce deserves a finishing touch. Try sprinkling a little extra orange zest on top, or arrange thin orange slices around the rim. For a festive look, a cinnamon stick or a few whole reserved cranberries make it pop on your holiday table.
Side Dishes
Of course, turkey is the classic pairing, but this tangy Cranberry Sauce is fabulous with roast chicken, pork, or even spooned onto a wheel of baked brie. It adds a sweet-tart flavor contrast to rich, savory sides like stuffing, mashed potatoes, or roasted vegetables.
Creative Ways to Present
Want to get a little playful? Spoon Cranberry Sauce into tiny jars as edible gifts, swirl it into yogurt parfaits for a morning treat, or use it as a topping for cheesecake and pancakes. It’s also fantastic as a spread on sandwiches or mixed right into vinaigrettes for vibrant salads.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Sauce is pure gold. Keep any extra in an airtight container in the refrigerator, where it will stay fresh and flavorful for up to 10 days. The flavors even meld and intensify as it sits, making it even more delightful over time.
Freezing
Yes, you can absolutely freeze Cranberry Sauce! Once it’s cooled, portion it into freezer-safe containers, leaving a little room at the top for expansion. It will keep for up to three months; just thaw it overnight in the fridge before serving.
Reheating
There’s usually no need to reheat Cranberry Sauce, as it’s delicious cold or at room temperature. If you prefer it warm, simply microwave in short intervals, stirring between each until just heated through—don’t let it boil, as the texture might thin out.
FAQs
Can I make Cranberry Sauce in advance?
Absolutely! In fact, Cranberry Sauce benefits from a day or two in the fridge. The flavors mellow and blend, so preparing it ahead is both convenient and delicious.
How do I fix Cranberry Sauce that’s too tart?
If your sauce tastes a bit too puckery, stir in extra sugar, honey, or maple syrup, a tablespoon at a time. Let it dissolve completely, and taste after each addition until the balance is just right.
Is it okay to use frozen cranberries?
Yes, frozen cranberries work perfectly in this recipe. There’s no need to thaw them first—simply measure and add directly to the pan as you would fresh berries.
Can I make Cranberry Sauce without orange?
Definitely. While orange adds a lovely brightness, you can skip both the zest and juice if you prefer a more straightforward cranberry flavor, or substitute with a splash of lemon for a different citrus note.
Why did my Cranberry Sauce turn out runny or too thick?
The sauce thickens as it cools; if it’s too runny, simmer a few minutes longer on the stove. If it becomes too thick after chilling, simply stir in a splash of water or orange juice to loosen it up before serving.
Final Thoughts
If you’ve never made Cranberry Sauce from scratch, this is your sign to give it a try! With a short ingredients list and just a bit of stovetop stirring, you’ll create something truly special that brightens any meal. Once you taste that homemade magic, you’ll want a jar in your fridge all season long.
Print
Cranberry Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
Learn how to make a classic Cranberry Sauce from scratch with this easy recipe. Perfect for Thanksgiving or any holiday meal, this sauce is bursting with tangy cranberry flavor and a hint of citrus.
Ingredients
Fresh Cranberries:
12 ounces
Granulated Sugar:
1 cup
Water:
1 cup
Orange Zest:
1 tablespoon
Orange Juice:
2 tablespoons (optional)
Cinnamon:
1/4 teaspoon (optional)
Instructions
- Prepare the Cranberries: In a medium saucepan, combine water and sugar over medium heat.
- Cook the Cranberries: Add cranberries and cook for 10-12 minutes until most burst.
- Enhance the Flavor: Stir in orange zest, orange juice, and cinnamon.
- Cool and Serve: Remove from heat, cool, and refrigerate until ready to serve.
Notes
- You can adjust sweetness by using honey or maple syrup.
- For chunky texture, cook for a shorter time; for smoother sauce, blend after cooking.
Nutrition
- Serving Size: ¼ cup
- Calories: 100
- Sugar: 21g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *