Homemade Cranberry Sauce
A fresh, vibrant cranberry sauce packed with antioxidants and fiber. Easy to make in under 30 minutes, this sauce balances tartness and sweetness to elevate your Thanksgiving meal.
Equipment
- Saucepan
- spoon,
Ingredients
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar can substitute with maple syrup or honey for a healthier option
- 1 cup water
- 1/4 cup orange juice freshly squeezed is best
- 1 tablespoon orange zest
- 1/4 teaspoon ground cinnamon optional, but adds a warm touch
- pinch salt
Instructions
- In a medium saucepan, combine the cranberries, sugar (or your chosen sweetener), water, orange juice, orange zest, cinnamon (if using), and salt.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves completely.
- Once boiling, reduce the heat to low and let the cranberry sauce simmer gently for about 10-15 minutes. During this time, the cranberries will start to pop and the sauce will thicken. Stir occasionally to prevent sticking.
- The sauce is ready when the cranberries have burst and the sauce has thickened to your desired consistency. Keep in mind that it will thicken further as it cools.
- Remove the saucepan from the heat and let the cranberry sauce cool completely before serving. It can be served warm, at room temperature, or chilled.
- Taste after it has cooled slightly and adjust sweetness if needed by adding more sugar, maple syrup, or honey.
- Serve as part of your Thanksgiving spread with turkey, pork, cheese boards, breakfast dishes, or desserts.
Notes
For variations, try adding a pinch of cayenne pepper for a spicy kick or substitute sugar with vegan-friendly alternatives. This sauce is naturally gluten-free and can be made ahead to enhance flavor.