Quick & Easy Homemade Cranberry Sauce: Tangy & Bright (Print Version)
Homemade Cranberry Sauce: Quick & easy to make, this fresh, tangy recipe beats canned every time. Perfect for your holiday table!
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
12 oz (340g) fresh cranberries
02 -
3/4 cup (150g) granulated sugar
03 -
1/2 cup (120ml) orange juice
04 -
1/4 cup (60ml) water
→ Flavor Boosters
05 -
1 tbsp orange zest (from one orange)
06 -
1 cinnamon stick
07 -
Pinch of salt
→ Optional Extras
08 -
1-2 tbsp maple syrup (for deeper sweetness)
09 -
1 star anise pod (for warmth)
# Instructions:
01 -
First things first, grab all your ingredients and give those cranberries a good rinse under cold water. Pick out any sad-looking berries or little stems. I always spread them out on a clean towel to dry a bit; it just feels right. This is where I start to get excited, honestly, seeing all those vibrant red berries ready to transform.
02 -
In a medium saucepan, combine the granulated sugar, orange juice, and water. Stir it gently over medium heat until the sugar completely dissolves. You'll see it go from cloudy to clear, and the kitchen will start to smell faintly sweet. I always make sure the sugar is totally gone before adding the cranberries, otherwise, you can get a grainy texture, and nobody wants that! Trust me, I've made that mistake.
03 -
Now for the fun part! Pour in your rinsed cranberries, the orange zest, and toss in that cinnamon stick. Give it all a good stir. The pot will look so colorful, like a little ruby jewel box! Turn the heat up to medium-high and bring it to a gentle boil. This is when the real magic starts to happen; the aroma is just incredible, a mix of citrus and warmth.
04 -
Once it's boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes. You’ll hear little popping sounds as the cranberries burst open, releasing all their juicy goodness. This is exactly what you want! Stir occasionally to prevent sticking. I love watching them burst; it feels like a tiny celebration in the pot. Don't rush this step; patience makes the best sauce.
05 -
As the cranberries burst, the sauce will naturally thicken. Remove it from the heat once most of the berries have popped and the sauce has reached your desired consistency. It'll thicken a bit more as it cools, so don't let it get *too* thick on the stove. Give it a taste – carefully, it's hot! – and adjust the sweetness if you like. I always add a tiny pinch more sugar if it’s still too tart for my liking.
06 -
Remove the cinnamon stick. Let the Homemade Cranberry Sauce cool completely at room temperature, then transfer it to an airtight container. Pop it in the fridge for at least a few hours, or even overnight, to let those flavors really meld and deepen. It’s honestly so much better cold, and the texture becomes perfectly jiggly, not wobbly like the canned stuff!
# Notes:
01 -
Always taste and adjust sweetness at the end-cranberries vary in tartness!
02 -
Store in an airtight container in the fridge for up to 10-14 days.
03 -
Frozen cranberries work just as well as fresh, no need to thaw them first.
04 -
Serve chilled for the best texture and flavor, it really makes a difference.
# Equipment Needed:
01 -
Medium saucepan
02 -
whisk
03 -
grater (for zest)
04 -
airtight container
# Nutrition (Per Serving):
Calories: 120 kcal
Total Fat: 0g
Total Carbohydrate: 30g
Protein: 0g