Homemade Cranberry Sauce (Print View)
Vibrant tangy-sweet sauce ready in 20 minutes with whole berry or jellied options
# What You Need:
→ Fruit
01 - 12 oz fresh or frozen cranberries
→ Sweetener
02 - 1 cup granulated sugar
→ Liquid
03 - 1 cup water or orange juice
→ Flavorings
04 - 1/2 tsp orange zest
05 - 1/4 tsp ground cinnamon
06 - Pinch of salt
# How to Make It:
01 - Rinse the cranberries thoroughly and discard any soft or damaged berries.
02 - In a medium saucepan, combine cranberries, sugar, and water or orange juice. Add orange zest, cinnamon, and salt if using.
03 - Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve sugar.
04 - Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, until most berries have burst and sauce thickens.
05 - Remove from heat, let cool completely, then refrigerate until set. Serve chilled or at room temperature.
06 - Let cool slightly, then press through a fine mesh strainer to remove skins and seeds. Pour strained sauce into a bowl or mold and refrigerate until firm, about 2 to 3 hours.
# Expert Tips:
01 -
- The sound of cranberries popping in the pan is weirdly satisfying, like tiny bursts of flavor announcing theyre ready
- It comes together faster than you can set the table, but everyone will think you spent all day on it
02 -
- The sauce will thicken considerably as it cools, so don't panic if it looks thin in the pan
- Making this a day ahead actually improves the flavor, giving everything time to mingle and settle
03 -
- Listen for the berries popping and once the sound slows down significantly, your sauce is probably done
- If you accidentally make it too tart, a tiny bit more sugar while still warm will dissolve right in