Classic Christmas Cranberry Sauce: Tangy & Bright (Print Version)
Make Classic Christmas Cranberry Sauce from scratch! My simple recipe brings tangy, sweet joy to your holiday table. Forget the can, this is the real deal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
12 oz (340g) fresh cranberries
02 -
1 cup (200g) granulated sugar
03 -
1/2 cup (120ml) water
→ Flavor Boosters
04 -
1 tbsp orange zest (from 1 medium orange)
05 -
1/2 cup (120ml) fresh orange juice
06 -
1 cinnamon stick
07 -
Pinch of salt
→ Optional Extras
08 -
1 tbsp brandy or Grand Marnier (for extra depth)
09 -
1 thin slice of fresh ginger (for warmth)
# Instructions:
01 -
First things first, get your cranberries ready. I always pour them into a colander and give them a good rinse under cold water. Then, spread them out on a clean kitchen towel and pick through them. You're looking for any soft, bruised, or shriveled berries, or tiny stems that might have snuck in. Discard those; we want only the best for our Classic Christmas Cranberry Sauce. Honestly, this step feels a bit meditative, getting ready for the holiday cooking.
02 -
Grab a medium saucepan, something not too wide, or it'll evaporate too fast. Pour in your fresh cranberries, granulated sugar, and water. Give it a gentle stir to combine everything. This is where the transformation begins! I always imagine the cranberries getting ready to burst, ready to release all their tangy goodness. Don't worry if it looks like a lot of sugar; the cranberries are seriously tart, and it all balances out, trust me.
03 -
Place the saucepan over medium heat. Bring the mixture to a gentle boil, then reduce the heat to a simmer. You'll hear the cranberries start to pop, a little symphony in your kitchen! This is the sound of success. Keep stirring occasionally to prevent sticking. This usually takes about 5-7 minutes. I love watching them burst; it's so satisfying, and the aroma starts filling the kitchen.
04 -
Once most of the cranberries have popped and the sauce looks like it’s starting to thicken, it’s time for the magic. Stir in the orange zest, fresh orange juice, and the cinnamon stick. Don't forget that tiny pinch of salt – it really does make a difference! The kitchen smells absolutely incredible at this point, a true sign of the holidays coming alive. This is where your Classic Christmas Cranberry Sauce gets its signature flavor.
05 -
Let the sauce continue to simmer gently for another 5-10 minutes, stirring now and then. You want it to thicken to your desired consistency. Remember, it will thicken up even more as it cools, so don't let it get too jammy on the stove. I usually aim for a slightly loose, spoonable consistency here. If it looks too thin, just give it another minute or two, but keep a close eye! I once let it go too long, and it was practically candy.
06 -
Once thickened, remove the saucepan from the heat. Carefully take out the cinnamon stick – you don't want to bite into that! Let the Classic Christmas Cranberry Sauce cool completely at room temperature. As it cools, it will set up perfectly. I usually transfer it to a pretty serving bowl once it's cooled down a bit. It should look vibrant, smell divine, and taste like pure holiday joy. Chill it in the fridge until you're ready to serve, for that perfect cold tang.
# Notes:
01 -
Don't overcook the sauce; it thickens a lot as it cools, trust me!
02 -
Storage is a breeze; it lasts up to two weeks in the fridge, or freeze it for later.
03 -
Try apple juice if you're out of oranges; it works, though the flavor profile shifts a bit.
04 -
Serve it warm or cold, but a dollop on leftover turkey sandwiches is my personal favorite.
# Tools You'll Need:
01 -
Medium saucepan
02 -
fine-mesh sieve (optional)
03 -
microplane (for zest)
04 -
airtight container
# Nutrition Facts (Per Serving):
Calories: 80-100 kcal
Total Fat: 0g
Total Carbohydrate: 20-25g
Protein: 0g