If you’re looking to brighten up your holiday table with a pop of color and a burst of fresh, tangy flavor, this Cranberry Sauce Recipe is your new go-to. There’s something magical about homemade cranberry sauce that you just can’t get from a can: it’s tart, vibrant, and absolutely packed with juicy berries and warm citrus notes. Whether you’re pairing it with turkey or swirling it into your morning yogurt, this recipe delivers a perfect balance of sweet and tart, with just enough complexity to keep everyone coming back for seconds.
Ingredients You’ll Need
The beauty of this Cranberry Sauce Recipe lies in its simplicity. Each ingredient is chosen to highlight the bold flavor of cranberries while adding subtle layers of sweetness, brightness, and warmth. Here’s what you’ll need, plus a few tips to make your sauce stand out:
- Fresh or Frozen Cranberries (12 oz): The star of the show, cranberries bring a signature tang and beautiful ruby color. Frozen works just as well as fresh!
- Sugar (1 cup, or to taste): Sweetens the berries and balances their natural tartness. Feel free to adjust to your liking.
- Water (1/2 cup): Helps dissolve the sugar and cook down the cranberries.
- Orange Juice (1/2 cup, freshly squeezed): Adds a zingy citrus brightness that lifts the whole sauce.
- Orange Zest (zest of 1 orange, optional): For an extra citrusy fragrance and a pop of color.
- Cinnamon Stick (optional): Infuses the sauce with a gentle warmth and spice—perfect for holiday vibes.
- Pinch of Salt: Just a touch to enhance all the flavors and keep the sweetness in check.
How to Make Cranberry Sauce Recipe
Step 1: Combine Ingredients
Grab a medium saucepan and add your cranberries, sugar, water, orange juice, orange zest if you’re using it, cinnamon stick, and that all-important pinch of salt. Stir everything together so the cranberries are coated and the sugar starts to dissolve into the liquid—this helps ensure even cooking and a smooth, flavorful sauce from the very beginning.
Step 2: Cook the Cranberries
Place the saucepan over medium heat and bring the mixture to a gentle boil. You’ll see the cranberries start to pop and sizzle as they heat up. Once it’s boiling, lower the heat and let it simmer for 10 to 15 minutes. Stir occasionally and watch as the berries burst and the mixture thickens into a gorgeous sauce. The aroma is incredible!
Step 3: Adjust Sweetness
Give your Cranberry Sauce Recipe a taste test. If you find it a bit too tart, add a little more sugar, stirring until it melts in completely. Simmer for another minute or two to let everything blend together. Keep in mind the sauce will taste slightly less sweet once it’s cooled, so don’t be shy if you love it on the sweeter side.
Step 4: Cool the Sauce
Remove the saucepan from the heat and fish out the cinnamon stick if you used one. Let the sauce cool right in the pan—it will continue to thicken as it cools. If you like your cranberry sauce a bit chunkier, leave it as is; for a smoother texture, mash it gently with a spoon or potato masher.
Step 5: Serve
Spoon your Cranberry Sauce Recipe into a serving dish and decide if you want to serve it warm or chilled. Either way, it’s a showstopper! This sauce can easily be made ahead and stored in the fridge, freeing up precious time on busy feast days.
How to Serve Cranberry Sauce Recipe
Garnishes
A simple garnish can really make your Cranberry Sauce Recipe look as good as it tastes. Try scattering a little extra orange zest over the top, or sprinkle with finely chopped fresh mint for a burst of green. A few whole cranberries or a cinnamon stick nestled in the dish add a festive touch.
Side Dishes
Of course, this sauce is a classic beside roasted turkey or chicken, but don’t stop there! It’s also delicious with pork, ham, or even as a sweet-tart counterpoint to creamy cheeses on a charcuterie board. Spread it on sandwiches or serve with stuffing for a flavor-packed bite.
Creative Ways to Present
Don’t be afraid to get playful with presentation. Serve your Cranberry Sauce Recipe in a vintage jam jar, a rustic bowl, or molded into a festive shape using a silicone mold. For a modern twist, try layering it in parfait glasses with yogurt and granola for a stunning breakfast or brunch treat.
Make Ahead and Storage
Storing Leftovers
Your Cranberry Sauce Recipe will keep beautifully in an airtight container in the refrigerator for up to a week. The flavors actually deepen and improve as it sits, making leftovers a real treat!
Freezing
If you want to get even further ahead, this sauce freezes wonderfully. Spoon it into a freezer-safe container, leaving a little space for expansion, and freeze for up to three months. Thaw overnight in the fridge and give it a quick stir before serving.
Reheating
To warm up your cranberry sauce, simply transfer it to a saucepan and heat gently over low, stirring often. You can also microwave it in short bursts, stirring in between, until just heated through. Add a splash of water or orange juice if it seems a bit thick.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just as well in this Cranberry Sauce Recipe. There’s no need to thaw them first; just add a minute or two to the cooking time.
How can I make the sauce less sweet?
If you prefer a tarter sauce, start with less sugar and taste as you go. You can always add more, but you can’t take it out! A splash of lemon juice can also brighten things up without extra sweetness.
Can I make this Cranberry Sauce Recipe ahead of time?
Yes, and in fact, it’s even better when made in advance! The flavors meld and intensify in the fridge, so making it a day or two ahead is actually ideal.
What can I do if my sauce is too thick?
If your cranberry sauce thickens up more than you like, simply stir in a little extra water or orange juice until it reaches your desired consistency.
How can I use leftover cranberry sauce?
Leftover Cranberry Sauce Recipe is a treasure! Spread it on toast, swirl into oatmeal or yogurt, spoon over pancakes, or use it as a glaze for roasted meats. It’s even delicious as a topping for vanilla ice cream.
Final Thoughts
I truly hope you’ll give this Cranberry Sauce Recipe a try and make it a new staple at your table. It’s quick, easy, and bursting with fresh flavor—plus it’s sure to win over even the most devoted canned cranberry fans. Enjoy every sweet-tart bite!
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Cranberry Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 cups (approximately 2 servings)
- Category: Sauce
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Description
This classic Cranberry Sauce recipe is a simple and delicious condiment perfect for holiday meals or anytime you want a tangy-sweet burst of flavor. Made with fresh or frozen cranberries, orange juice, and a touch of cinnamon, this sauce is easy to prepare and complements turkey, chicken, or any roasted meats.
Ingredients
Primary Ingredients
- 12 oz fresh or frozen cranberries
- 1 cup sugar (adjust to taste)
- 1/2 cup water
- 1/2 cup orange juice (freshly squeezed is best)
- Zest of 1 orange (optional, for extra citrus flavor)
- 1 cinnamon stick (optional)
- Pinch of salt
Instructions
- Combine Ingredients: In a medium saucepan, combine the cranberries, sugar, water, orange juice, orange zest (if using), cinnamon stick (if using), and a pinch of salt to create the base for your sauce.
- Cook the Cranberries: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens to your desired consistency.
- Adjust Sweetness: Taste the sauce and add more sugar if you prefer it sweeter. Continue to simmer for a few more minutes until any additional sugar is fully dissolved.
- Cool the Sauce: Remove the saucepan from heat and discard the cinnamon stick. Allow the sauce to cool to room temperature; it will continue to thicken as it cools.
- Serve: Transfer the cranberry sauce to a serving dish. Serve it warm or chilled, and feel free to refrigerate leftovers as it keeps well for several days.
Notes
- You can use fresh or frozen cranberries interchangeably; no need to thaw frozen cranberries before cooking.
- Adjust sugar amount based on preferred sweetness or to balance the tartness of cranberries.
- Adding orange zest and cinnamon introduces extra layers of flavor but can be omitted if desired.
- Store leftovers in an airtight container in the refrigerator for up to two weeks.
- This recipe can easily be doubled or tripled for larger gatherings.
Nutrition
- Serving Size: 1/2 cup
- Calories: 110 kcal
- Sugar: 26 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 0.2 g
- Cholesterol: 0 mg
