Cranberry Sauce
This homemade Cranberry Sauce is bright, tangy, and perfectly sweetened, making it an essential addition to any holiday table. Made with fresh cranberries, sugar, and a hint of citrus, it comes together in under 15 minutes and tastes far superior to the canned version. Serve it alongside turkey, ham, or enjoy it as a spread for sandwiches and leftovers.
Ingredients
- 12 oz 1 bag fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water or orange juice for citrus flavor
- 1 teaspoon orange zest optional
- 1 cinnamon stick optional
Instructions
- In a medium saucepan, combine the water (or orange juice) and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Add the cranberries and bring the mixture back to a gentle boil.
- Reduce heat to medium-low and cook for 8–10 minutes, stirring occasionally, until most of the cranberries burst and the sauce thickens.
- Remove from heat. Stir in orange zest and discard the cinnamon stick if using.
- Allow the sauce to cool— it will continue to thicken as it cools.
- Transfer to a bowl or jar and refrigerate for at least 1 hour before serving for best texture.
Notes
- Flavor variations: Add a splash of vanilla, maple syrup, or a pinch of nutmeg.
- Less sweet option: Reduce sugar to ¾ cup.
- Chunky vs. smooth: Mash lightly for a smoother sauce or leave whole berries for a chunkier texture.
- Make ahead: Cranberry sauce can be made up to 1 week in advance and stored refrigerated.
- Freezer-friendly: Freeze up to 3 months. Thaw in the refrigerator overnight.