Simple Tangy Homemade Cranberry Sauce Recipe (Print Version)

Whip up Simple Tangy Homemade Cranberry Sauce with fresh cranberries, orange zest, and a hint of spice. An easy, vibrant recipe for any meal!

# Recipe Info:

Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 1 (12-ounce) bag fresh cranberries
02 - 3/4 cup granulated sugar (or more, to taste)
03 - 1/2 cup water

→ Flavor Enhancers

04 - 1 tablespoon orange zest (from 1 large orange)
05 - 1/4 cup fresh orange juice

→ Sweeteners & Spices

06 - 1 cinnamon stick

→ Optional Add-ins

07 - Pinch of ground cloves or nutmeg
08 - 1/2 cup diced apple or pear

# Instructions:

01 - First things first, grab those beautiful cranberries and give them a good rinse under cool water in a colander. Pick out any sad-looking ones or stray stems. I usually just dump them straight from the bag into the colander and get to it. You want them clean and ready to shine, no weird bits allowed! This step is quick, but important, setting the stage for your glorious Simple Tangy Homemade Cranberry Sauce.
02 - Alright, now for the magic! In a medium saucepan, toss in your rinsed cranberries, granulated sugar, and water. Give it a gentle stir to combine everything. This is where the anticipation builds, you know? You can already feel the promise of that sweet, tart goodness. Make sure your saucepan is big enough to handle the bubbling that's about to happen—I once used a pot that was way too small, and let's just say my stovetop got a surprise cranberry shower.
03 - Place your saucepan over medium heat. Let it come to a gentle simmer, stirring occasionally. Don't rush this part; we’re not trying to boil the life out of them. You'll start to hear little pops and crackles as the cranberries begin to soften and burst. That’s the good stuff happening! It smells amazing at this point, all that sugary fruit goodness starting to release its magic.
04 - Once it's simmering, reduce the heat to medium-low and continue to cook for about 10-15 minutes. This is the fun part: you’ll see the cranberries bursting open, releasing their pectin and thickening the sauce. Stir gently every now and then to prevent sticking. I usually listen for the popping sounds – it’s like a tiny, fruity popcorn machine! Don't worry if a few stay whole; it adds character, honestly.
05 - After most of the berries have burst and the sauce has thickened to your liking (it’ll thicken more as it cools, promise!), remove the saucepan from the heat. Now, stir in your fresh orange zest, orange juice, and that lovely cinnamon stick. Give it a good mix. The aroma right now? Heavenly! This is where your Easy Homemade Cranberry Sauce goes from good to absolutely incredible, with those bright citrus notes marrying the spiced berries.
06 - Carefully remove the cinnamon stick. Pour your beautiful Simple Tangy Homemade Cranberry Sauce into a heatproof bowl or jar. Let it cool completely to room temperature on the counter. Once it’s cool, pop it in the fridge. This chilling time is essential – it allows the sauce to fully set and for all those amazing flavors to meld together. Trust me, it’s worth the wait for this vibrant condiment!

# Notes:

01 - Always use a non-reactive pot (like stainless steel) to avoid metallic flavors with the acidic cranberries.
02 - Don't overcook it! The sauce will thicken significantly as it cools, so err on the side of slightly looser when hot.
03 - Taste and adjust sugar *after* cooking; cranberries vary in tartness, and your preference matters most.
04 - For a bolder citrus punch, add extra orange zest or a squeeze of lemon juice at the end.

# Equipment Needed:

01 - Medium saucepan
02 - colander
03 - microplane (for zest)
04 - heatproof bowl or jar

# Nutrition (Per Serving):

Calories: 90 kcal
Total Fat: 0.1g
Total Carbohydrate: 23g
Protein: 0.2g

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