Cranberry Sauce Recipe
My homemade cranberry sauce comes together in about 30 minutes and tastes so fresh thanks to the cranberries, orange zest, sugar, and warm spices. I make it every holiday because it pairs perfectly with a juicy turkey. Once you try it, you will never want the canned version again.
Ingredients
- 1 cup water
- 1 ¼ cup sugar
- 12 ounces or about 4 cups fresh cranberries
- zest of 1 orange
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions
- Add the water and sugar to a medium-size pot and bring the mixture to a rolling boil.
- Next, add in the cranberries and return them to a boil. The cranberries will begin to pop.
- Once boiling, cover and simmer for about 15 minutes or until it becomes very thick.
- Remove the pot from the stove and add in cinnamon, nutmeg, and orange zest and using a rubber spatula mix everything together but also press on the cranberries a little bit to help break them up more.
- Add the cranberry sauce to a container and cool in the refrigerator until cold, which takes about 30-45 minutes.
Notes
You can see how easy this cranberry sauce is to make, so there is really nothing tricky about it, just a little patience while it simmers. It only needs about 20 minutes on the stove, so no excuses. When you let the cranberries burst slowly and thicken on their own, the sauce gets richer and smoother, and I promise your guests will come back for more, so make extra.
Use a medium pot: Cranberries can pop while cooking, so I use a pot with higher sides. It keeps the little splatters inside the pot.
Add extra water if needed: Sometimes the cranberries cook a little faster, so I add a splash of water if the pot looks too dry. It helps keep the sauce from sticking and burning.
Let it chill fully: I always cool the sauce in the refrigerator before serving. It thickens great and tastes even better cold.
Do not skip the zest: Orange zest brings a bright aroma and adds depth to the sauce. Lemon zest can work as well if you want a lighter citrus taste.
Enhance the flavor further: You can add extra ingredients to make this sauce even more flavorful. Sometimes I mix in currants or golden raisins, and my favorite addition is a handful of crushed pecans which adds a nice crunch.
Make-Ahead: You can make this recipe up to 2 days ahead of time. Keep in the refrigerator until ready to use.
How to Store: Cover and keep in the refrigerator for up to 7 days. You can freeze it covered for up to 3 months. Thaw it in the refrigerator until soft.
Nutrition
Calories: 113kcalCarbohydrates: 29gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 30mgFiber: 2gSugar: 26gVitamin A: 21IUVitamin C: 5mgCalcium: 6mgIron: 1mg